Shortbread-like cookie with a cherry tucked in the center. Frost with a tinted buttercream icing.
INGREDIENTS (for 1 servings):
- 1 cup butter
- 2 egg yolks
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
- 2 1/2 cups all-purpose flour
- 2 teaspoons almond extract
- 36 maraschino cherries
- 1/2 cup flaked coconut
PREPARATION:
Blend together the butter, egg yolks, vanilla, salt, confectioners' sugar and flour.
Take small amount of dough in hand , flatted out and wrap around drained cherry. ( I use a combination of red and green cherries and tint the icing to match the color of the cherry. )
Bake on ungreased cookie sheet at 350 degrees F (175 degrees C) until golden brown (about 10 minutes).
Cool and dip in tinted butter icing. Roll in coconut flakes. ENJOY!