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

Cream shortening and cream cheese; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg and almond extract, beating well.

Combine flour, soda, and salt; stir flour mixture into creamed mixture. Chill dough at least 1 hour.

Shape dough into 1-inch balls. Roll in pecans, and place on ungreased cookie sheets. Gently press a cherry half into center of each cookie. Bake at 350 degrees for 16 to 18 minutes. Cool on wire racks. Yield: 4 1/2 dozen.

PECAN NUGGETS:

Prepare dough for Cherry Nut Nuggets. Do not roll balls in pecans; press a pecan half instead of cherry in center of each cookie.