1 package of Pillsbury white cake mix

½ cup sour cream

2 Tbsp cherry juice

¼ tsp almond extract

1 egg

½ cup chopped maraschino cherries

Frosting:

2½ cups powdered sugar

¼ cup softened margarine

1 Tbsp cherry juice

2 to 3 Tbsp milk

Cherries cut into fourths

Heat the oven to 350 F. In a bowl, combine cake mix, sour cream, cherry juice, almond extract, and the egg. Stir until well blended. Fold in the cherries. Drop by the spoonful on an ungreased cookie sheet. Bake 10 minutes or until light brown.

For the frosting, combine powdered sugar, margarine, cherry juice, and milk in a small bowl. Add enough milk to spread it easily. Top cookies with a fourth of a cherry, or chop up the cherries and mix them into the frosting. This recipe makes about three dozen cookies.

Recipe courtesy of Doris Ann Kahlert, Berne, Indiana