1 cup butter or margarine, softened
1 cup sugar
1 egg, lightly beaten
2 tablespoons maraschino cherry syrup
¼ teaspoon almond extract
1 cup chopped almonds
2½ cups self-rising flour
Maraschino cherries, halved

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg, cherry syrup and almond extract until well blended.  Add almonds and flour, blending thoroughly.  Divide dough in half; shape into 2 9-inch rolls.  Wrap in plastic wrap; chill for 2 hours.

Preheat oven to 375°F.  Spray cookie sheets with non-stick vegetable spray.

Cut into ¼-inch slices.  Place on prepared cookie sheets; lightly press a cherry half into the center of each cookie.

Bake 10 to 12 minutes or until delicately browned.  Remove from cookie sheets; cool on a wire rack.

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