1/2 lb. butter
1/2 c. confectioners' sugar
1 c. cake flour
1/2 lb. ground almonds
2 tsp. vanilla
Maraschino cherries
Angelica

Cream butter and sugar, add flour, almonds and vanilla. Roll in tiny balls, place three together with a bit of cherry in center and a strip of angelica for a stem. Bake on greased cookie sheet at 350 degrees for 15 or 20 minutes.