1 c  Shortening
3 oz Cream cheese, softened
1 c  Sugar
1    Egg
1 ts Almond extract
2 1/2 c  Flour, all purpose
1/4 ts Baking soda
1/2 ts Salt
1 3/4 c  Pecans, finely chopped
36    Maraschino cherries,
-halved

Cream shortening and cream cheese in a large mixing bowl; gradually
add sugar, beating until light and fluffy. Add egg; beat well. stir in
almond extract. .
Sift together flour, soda and salt in a medium mixing bowl; add to
creamed mixture, beating well. Chill 1 hour. .
Shape dough into 1 inch balls; roll in pecans. Place 2 inches apart on
ungreased cookie sheets. gently press a cherry half in center of each
cookie. Bake at 350 degrees for 12-15 minutes. remove to wire racks to
cool. Store in airtight containers in refrigerator up to 1 week. Yield 6
dozen