From the kitchen of  Connie Putano.   These pretty
pink cookies have a mild cherry flavor.   Anise is a
strong extract.  For intense flavor, use 2 tsp.  
Otherwise, use 1 tsp.
Cream:
1/2 c spry (Crisco)
1 c sugar
Slowly add:
1/2 c milk
4 oz bottle cherries, chopped, juice too
1 - 2 tsp anise
1/4 tsp red food coloring
2 eggs, beaten
Slowly add:
2 1/2 tsp baking powder
3 1/2 - 4 c flour
Add:
1/2 c chopped walnuts

Grease hands with oil.
Roll dough into small balls.
Bake @ 375, 10-12 minutes.

Frosting:
confectioner sugar
red food color
water, to spreading consistency

Makes 65 small cookies.
Cherry Cookies
Above: This batch was made without walnuts.
Below: Instead of anise, used 1 tsp vanilla and 1 tsp almond
extract, omitted nuts, topped with white chocolate bark
instead of frosting. -Stephanie
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Cherry Cookies