1 c. sugar
1 c. butter
2 eggs, beaten
1/2 tsp. almond extract
3 c. sifted all purpose flour
2 tsp. baking powder
1/2 tsp. salt

Cream sugar and butter until fluffy. Beat in eggs and extract. Blend in sifted dry ingredients. Chill dough. Roll one-half of dough to 8 by 12 inch rectangle. Spread with one half of Cherry Filling. Roll up, beginning with wide side, as for jelly roll. Wrap and chill. Repeat process for remaining dough. Slice and bake on greased baking sheet at 375 degrees for 8 to 10 minutes. Makes 6 dozen.

Cherry Filling: Drain 2 (8 ounce) jars Maraschino cherries, reserving 1 cup of liquid. Thicken liquid with 2 tablespoons cornstarch, stirring constantly over low heat. Remove from heat. Add 1/4 teaspoon salt; drained cherries, finely cut; and 2 cups ground blanched almonds. Cool.