Ingredients

• 1 cup Unsalted Butter room temperature
• 1/2 cup Powdered Sugar plus 2 cups for rolling cookies
• 1 tsp Almond Extract
• 1/4 tsp Salt
• 2 1/4 cups sifted Organic Unbleached White All-Purpose Flour measure before sifting
• 1/2 cup Almond Flour
• 1/2 cup frozen Almond Paste (about 3 1/2 oz, frozen, then grated using the large-hole side of a box grater)
• 2/3 cup finely chopped dried Cherries

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
2. Combine the butter and 1/2 cup powdered sugar in a large mixing bowl. Beat on medium speed until blended and creamy. Add the almond extract and salt, and beat until incorporated.
3. Sift the all-purpose flour into the butter mixture. Add the almond flour, grated almond paste and dried cherries. Mix just until blended.
4. Roll into 1-inch balls and place 1 inch apart on the prepared baking sheet.
5. Bake for 12-14 minutes or until lightly browned on the bottom.
6. While the cookies are baking, pour 2 cups powdered sugar into a shallow bowl or pie plate.
7. Remove the cookies from the oven and while hot, carefully roll each in powdered sugar. Set the cookies aside on a parchment lined wire rack to cool. Once cool, roll again in powdered sugar. Store in an airtight container in a cool location.