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1
Heat oven to 325°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add flour, almonds and almond extract, beating on low speed until well blended. Stir in cherries.
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2
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
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3
Bake 18 to 22 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool 2 minutes. Roll cookies in powdered sugar; return to cooling racks.
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