1/2 c. butter
1/2 c. buttery Crisco
1/2 c. sugar
1 tsp. pure almond extract
2 1/4 c. sifted all-purpose flour
Maraschino cherries, halved

Cream together butter and Crisco. Gradually add sugar; cream well. Blend in almond extract. Gradually add sifted flour and mix well. Shape into balls using 1 level tablespoon of dough.

Press 1/2 maraschino cherry (well drained and dried on paper towel - top and bottom. NOTE: I do this first, they dry while I make the dough.) into cookie, way down to bottom or they'll pop out when baking.

Bake at 350 degrees on ungreased cookie sheet for 8-10 minutes (until lightly browned on bottom). NOTE: Cookies are not brown at all on top!