Cherry Almond Snowdrops

Directions

1. Preheat oven to 350°. Place cake flour, 3/4 cup confectioner's sugar and salt in a food processor; pulse until blended. Add butter and extracts; pulse until butter is the size of peas. Add cherries and almonds; pulse until combined (dough will be crumbly).
2. Shape dough into 1-in. balls, pressing firmly to adhere; place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned.
3. Cool on pans 10 minutes. Roll warm cookies in remaining confectioners' sugar. Cool on wire racks.