Cherry Bow Ties

1 cup butter or margarine, softened, unsalted

1 cup confectioners' sugar

1 egg

1 tsp almond extract

1/2 tsp salt

2 1/2 cups all purpose flour

24 each green and red glace cherries, each halved

96 sliced blanched almonds, about 1/2 cup

In large bowl, beat butter, sugar, egg, almond extract and salt

on medium speed until creamy. On low speed, beat in flour, just until

combined. Wrap dough in plastic wrap (dough will be sticky). Refrigerate

1 hour. Divide dough in half, shaping each half into a 6 inch log. Wrap

each half. Refrigerate 2 hours. Heat oven to 350 degrees.

Cut dough into 1/4 inch thick slices. Place 1 inch apart on ungreased

baking sheets. Pinch together top and bottom of each circle to form a

bowtie shape. Decorate by pressing cherry half into center of each bow tie

and almonds on sides, if desired. Bake in 350 oven 14-15 minutes or until golden

and set around the edges. Transfer to wire racks to cool.