HOLLY CAKES:
1 - 8 oz. jar maraschino cherries
1 c. butter
½ c. sugar
1 tsp. Almond extract
red and green ready-made decorator tube frosting
2 1/4 c. flour
1/4 tsp. salt
2 c. confectioners sugar
1/4 tsp. almond extract
water

Drain cherries.
Rinse and drain again on paper towel.
Cut in halves and set aside.
Cream butter and sugar.
Add 1 tsp. almond extract.
Cut in flour and salt combo.
Pinch off walnut size piece of dough (about 1 inch balls).
Place cherry half in center and roll into ball, completely enclosing the cherry.
Repeat with remaining dough.

Bake on ungreased cookie sheet, 10-12 min. at 350 degrees (be careful as cookies burn easily).
Cover counter with wax paper.
Cool cookies on racks over paper.

To make the glaze, mix confectioners sugar, 1/4 tsp. almond extract and enough water to produce thin glaze.
Tinting glaze with food coloring is optional.
Drizzle glaze over cookies (dipping in the glaze is easier).
When glaze is dry, decorate with prepared tube frosting - green for leaves and red for holly berries.

Enjoy! Lauryn