Cherry Flips


1 cup butter
1/2 cup icing ; (confectioners') sugar
2 egg yolks
1 teaspoon almond extract
2 cups flour
1/4 teaspoon salt
Marachino ; cherries
Additional ; icing sugar
Coconut

Soften butter to room temperature. Drain cherries well (reserving juice) and dry with paper towel. Preheat oven to 325 degrees F.

Cream butter and sugar. Add egg yolks and beat well. Stir in almond extract. Blend in flour and salt.

Pinch off a piece of dough. Press the dough in the palm of your hand and place a cherry on top. Mould the dough around the cherry to form a ball.

Place balls on a greased cookie sheet and bake for about 25 minutes.

Make a thin icing with icing sugar and some of the reserved cherry juice. When cool, dip the cookie tops in icing, and dip into coconut if desired.