Cherry Almond Cups

Ingredients

• 1 cup butter
• ½ cup sugar
• 1 teaspoon almond extract
• 1 egg
• 2 cup flour
• ¼ teaspoon salt
  
  Filling:
• ½ cup almond paste
• ¼ cup sugar
• 1 egg
• ¼ cup almonds, sliced
• 24 maraschino cherries, halved

Instructions

1. Cream butter and sugar together. Add egg and almond extract. Mix well. Beat in flour and salt. Cover and refrigerate for 1 hour.
2. Preheat oven to 350°F.
3. In a small bowl microwave almond paste for 15 - 20 seconds. Add the sugar and mix well. Add the egg and mix it well.
4. Divide dough into 4 pieces. Divide each of those pieces into 12 pieces. Roll into a ball and place 1 ball in each of 48 ungreased miniature muffin cups. Press in bottom and up sides of each cup.
5. Put 1/2 teaspoon of filling into each cup. Sprinkle with several almond slices. Top with a cherry half on each.
6. Bake for 17 - 20 minutes. Centers should puff and edges should be a light golden brown.
7. Cool in pans for 5 minutes. With the tip of a knife lift cookies from cups.