CHOCOLATE COVERED CHERRY-ETTES

2 1/4 cups flour
3/4 cup powdered sugar
1/2 tsp. salt
1 cup butter, softened
1 tsp. vanilla
1 tsp. almond extract
1/2 cup chopped maraschino cherries, drained
1/4 cup chopped pecans or walnuts
FOR THE FROSTING:
2 cups powdered sugar
3 tbsp. butter, softened
1/2 cup unsweetened cocoa
1/2 tsp. vanilla
2 to 4 tbsp. half and half

Preheat oven to 350 degrees.

Combine all cookie ingredients except cherries and nuts; mix well. Stir in cherries and nuts. Shape into 3/4 inch balls. Place 2 inches apart on ungreased cookie sheets.

Bake at 350 degrees for 10-15 minutes or until golden brown.

TO PREPARE THE FROSTING:
Combine all frosting ingredients until smooth.

Generously frost cooled cookies.

Makes 54 cookies