Laura Carr writes, "Similar in appearance to Russian Teacakes or Mexican Wedding Cookies, these have a fragrant hint of almond and a uniquely fruity-nutty profile. They're even better the next day, after the flavors have had a chance to meld. We eat these (surprise) on Christmas morning. Yep, for breakfast." To read more about Laura, turn to page 47.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the ALMOND and VANILLA EXTRACT and mix well, using just enough water to help the dough stick together if need be. Fold in the flour and pistachios, and let the dough chill for 1-2 hours in the fridge.

When ready to bake, preheat the oven to 325°. Shape the dough into balls and place on ungreased cookie sheets. Press one cherry on top of each cookie and bake for 20 minutes. The bottoms will be light golden brown. Remove from the pans and let cool at least 30 minutes.

Place the powdered sugar in a big zip-top bag and, a handful at a time, drop the cookies in and gently shake to coat.

Prep. time: 15 minutes plus 1-2 hours chilling time
Baking time: 20 minutes
Yield: 32 cookies

Nutritional Information:
Servings 16; Serving Size 2 cookies (45g); Calories 220; Calories from fat 100; Total fat 11g; Cholesterol 25mg; Sodium 65mg; Carbohydrate 26g; Dietary Fiber <1g; Sugars 16g; Protein 3g.