Chocolate Cherry Cookies
|Butter/Margarine||1 Cup (16 tbs), softened|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Almond extract||1⁄4 Teaspoon|
|Semisweet chocolate square||2 Ounce, melted and cooled|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Red candied cherries||1 Cup (16 tbs), chopped|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Cream butter; gradually add sugar, beating at low speed of an electric mixer until light and fluffy.
Add egg, beating well; stain almond extract Stir in melted chocolate, mixing well.
Combine flour and cream of tartar; add to creamed mixture, stirring well.
Stir in cherries and pecans.
Shape dough into two 10 x 2 inch blocks or rolls.
Wrap in plastic wrap; freeze several hours or overnight.
Cut dough into 1/4 inch slices; place on ungreased cookie sheets.
Bake at 375° for 10 to 12 minutes.
Remove to wire racks to cool completely.