Buttery Almond Balls
1 cup butter,
unsalted, room temperature
1/2 cup sugar
2 eggs, separated
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 tablespoons milk
1 cup sliced almonds
12 to 15 candied red and green cherries, halved
Preheat oven to 350 degrees.
Cream the butter then beat sugar in gradually. Add the egg yolks and extracts
and beat until fluffy.
Stir in about half the flour; add the milk then beat well.
Stir in the remaining flour and knead just until blended in.
Shape into small balls, roll in lightly beaten egg whites,
then in the almonds.
Place on greased baking sheets and press a half cherry into
the center of each ball.
Bake for about 20 minutes, until lightly browned on bottoms.
Cool on rack.
