1 c. shortening
1 (3 oz.) pkg. cream cheese, softened
1 c. sugar
1 egg
1 tsp. almond extract
1/4 tsp. baking soda
2 1/2 c. all purpose flour
1 3/4 c. finely chopped pecans
36 Maraschino cherries, halved
1/2 tsp. salt

Cream shortening and cream cheese in large mixing bowl. Gradually add sugar, beating until light and fluffy. Add egg, beat well. Stir in almond extract. Sift together flour, soda and salt. Add to creamed mixture, beating well. Chill 1 hour. Shape dough into 1 inch balls - roll in pecans. Place two inches apart on ungreased cookie sheet, gently press 1/2 cherry in center of each cookie.

Bake at 350 degrees for 12 to 15 minutes. Store in air tight containers in refrigerator up to 1 week. Yield up to 6 dozen.