These almond-flavored cookies have a crunchiness to them because of the cornmeal and chopped almonds and are topped off with a sweet cherry. You can also sprinkle more chopped almonds on top instead of the cherry, if you desire.
Ingredients: 3/4 cup (1 1/2 sticks)butter, softened, 3/4 cup granulated sugar, 1/2 cup plus 2 tablespoons cream cheese, softened, 1 egg, 1 teaspoon almond extract, 1 1/4 cups all-purpose flour, 3/4 cup corn meal, 1/2 teaspoon baking powder, 1/2 cup coarsely chopped almonds, 1 cup powdered sugar, 1 tablespoon milk or water, maraschino cherries or more chopped almonds.
Instructions: Drain maraschino cherries from juice; slice in half and pat dry with paper towels; set aside to further dry. Preheat oven to 350 degrees. Beat butter and 1/2 cup cream cheese at medium speed until light and fluffy. Add egg and almond extract; mix until well blended. In small bowl combine flour, corn meal and baking powder; gradually add to creamed mixture. Stir in almonds. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake 10-12 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes before transferring to cooling racks.
Mix remaining 2 tablespoons cream cheese and powdered sugar until blended. Add milk; mix until smooth. Spread a teaspoonful over each cookie and top with half a maraschino cherry. Makes 4 dozen cookies.
"Treasury of Holiday Cookies" published by Publications International, Ltd, Lincolnwood, IL, in 1994.