1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
24 maraschino cherries, halved
1 cup milk chocolate chips, melted with a little milk until “drizzle-able.”
Preheat oven to 350 degrees.
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with a maraschino cherries.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
Drizzle chocolate lightly over warm cookies.