Cherry Bow Ties
Makes: 4 dozen bow ties
Refrigerate: 1 hour Bake: at 350 for 14 to 16 minutes
1 cup (2 sticks) unsalted butter or margarine, softened
1 cup confectioners 10X sugar
1 egg
1 teaspoon almond extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
24 each green and red candied cherries, each halved
1/4 cup sliced blanched almonds
1 cup confectioners 10X sugar
1 egg
1 teaspoon almond extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
24 each green and red candied cherries, each halved
1/4 cup sliced blanched almonds
Directions:
In large bowl, beat butter, sugar, egg, almond extract and salt on medium speed until creamy, about 2 minutes. On low speed, gradually beat in flour just until combined.
Refrigerate 1 hour to firm. Drop rounded teaspoonfuls on ungreased baking sheet. Flatten slightly with a flat bottom glass dippped in flour. Pinch together top and bottom of each circle to make bow-tie shape.
Decorate by pressing cherry half into center of each bow tie, and almonds on sides.
Bake in 350 oven 14 to 16 minutes or until golden and set around edges.
In large bowl, beat butter, sugar, egg, almond extract and salt on medium speed until creamy, about 2 minutes. On low speed, gradually beat in flour just until combined.
Refrigerate 1 hour to firm. Drop rounded teaspoonfuls on ungreased baking sheet. Flatten slightly with a flat bottom glass dippped in flour. Pinch together top and bottom of each circle to make bow-tie shape.
Decorate by pressing cherry half into center of each bow tie, and almonds on sides.
Bake in 350 oven 14 to 16 minutes or until golden and set around edges.
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