1 cup butter (no substitutes), softened
1/2 cup sugar
1/3 cup light corn syrup
2 eggs, separated
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
Additional sugar
1 jar (10 oz.) maraschino cherries, drained and halved

In a mixing bowl, cream butter and sugar. Beat in corn syrup, egg yolks and vanilla. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 inch balls. Beat egg whites until foamy; roll balls in egg whites, then in sugar.

Place 2-inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Press a cherry half in the center.

Bake at 325°F for 14-16 minutes or until lightly browned, Remove to wire racks to cool.

Yield: about 5 dozen.

Submitted by: Angela Scott