¾cuplightly toasted, sliced blanched almondsfinely chopped or crushed
Drain cherries on a paper towel.
In a mixing bowl, beat butter, confectioners' sugar and extracts until smooth. Mix in flour, coconut and almonds, then stir in cherries. If too soft to handle, wrap and chill dough for 30 min.
Heat oven to 325°F. Roll dough into 1-inch balls; place on parchment-lined baking sheets. Bake until bottoms are just golden, about 15 min. Cool on pans for 2 min. Transfer to wire racks and cool completely. To serve, roll cookies in extra confectioners' sugar. Unsugared cookies can be stored, airtight, for up to 5 days, simply roll in confectioners' sugar before serving.
Unsugared cookies can be stored, airtight, for up to 5 days. If storing, do not toss in confectioner's sugar. Wait until just before you are going to serve them. • You can used regular sliced almonds too! No need to get blanched unless you want a very white cookie with no flecks of almond skin.