From the kitchen of Stephanie Knewasser.  This
recipe came with the press.  A very old press that
belonged to my grandmother.  I make them in a
variety of ways.  Plain, topped with cherry halves, coated in
milk or white chocolate, sandwiched
together with raspberry jam & drizzled with
chocolate...
Beat:
1 c butter
3/4 c sugar

Add:
1 egg
1 tsp almond extract

Add:
2 1/4 c flour
1/4 tsp baking powder
1/4 tsp salt
food coloring (optional)

Bake @ 375, 7-8 minutes

Careful not to brown, bake until set.
Chill dough if it gets too soft & spreads.
Should hold shape while baking.
Add more flour if necessary
Top with half a maraschino cherry
before baking.  If that's too much
cherry for you, cut the maraschino
into quarters.
Filled with raspberry jam and dipped
in chocolate.
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