Cherry Almond Crescents

This is my experimental cookie. A variation on my grandmother’s Russian Tea Ball cookie recipe.

1 lb Butter, softened
4 1/2 cups Flour, sifted
1 cup Powdered Sugar
2 Tbl Almond extract
1/4 tsp LorAnn Cherry flavoring (more or less to taste)
1 1/2 cups Almonds, ground
5oz dried cherries, minced (The cherries should be small bits. Use a food processor to mince them. Add a bit of the ground nuts or sugar to help prevent the fruit from sticking to the blade too much.)
Additional powdered sugar for coating.

Preheat oven to 375.
Cream butter, sugar, almond extract and cherry flavoring.
Add flour; mix
Add almonds & cherries; mix.
Use a very small cookie scoop so the cookies will be uniform in size (for even baking). Shape into a crescent. You can get about 120 two-bite cookies from this batch.
These do not spread much, so they can be fairly close together on the cookie sheet.
Bake until golden brown (about 10-12 minutes).
Let cool slightly.
Roll in powdered sugar while still warm.
Let cool completely.
Roll in powdered sugar again. Enjoy!

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