1 cup shortening
3 ounces cream cheese, softened
1 cup granulated sugar
1 egg
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/3 cups finely chopped pecans
Maraschino cherries, drained and halved

Cream shortening and cream cheese together. Gradually add sugar, beating until light and fluffy. Add egg and almond extract. Beat well.

Combine flour, salt and baking soda. Stir into creamed mixture. Chill dough at least one hour.

Shape dough into 1-inch balls. Roll in pecans and place on ungreased cooking sheets. Gently press a cherry half into the center of each cookie. Bake at 350 degrees F for 16 to 18 minutes.

Makes about 4 dozen.