From the kitchen of Stephanie Knewasser
In a mixer:
1 1/2 c butter (3 sticks), softened
1 c sugar
Beat 3 minutes.
Add:
1 egg
1 1/2 tsp almond extract
10 drops green food coloring
Beat until light & fluffy.
Gradually add:
4 c flour
Mix until completely incorporated.
Add:
1/2 c ground pistachios
Roll a ball of dough between 2 sheets of plastic wrap.
No need to refrigerate dough or use flour for rolling.
Use a cookie cutter to cut cookies.
Put on an ungreased cookie sheet.
Top each cookie with a chunk of a maraschino cherry.
Bake @ 375, 10-12 minutes or until edges begin to turn golden.
Cool cookies.
Melt chocolate.
I like chocolate bark.
Drizzle over cookies.
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