1-1/4 cups butter, room temperature
2-1/4 cups powdered sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon palmond extract
1 teaspoon vanilla
2-1/2 cups all-purpose flour
red maraschino cherries with stems
Preheat oven to 350o F. Coat a mini-muffin pan with cooking spray.
In a large mixing bowl beat butter on medium speed . Gradually beat in 1-1/2 cups of powdered sugar, baking powder and salt. Beat in almond extract, vanilla and egg. Beat in the flour using the paddle attachment to your mixture.
Place remaining 3/4 cup powdered sugar in a shallow dish. Shape the dough into 1" balls; roll in powdered sugar. Press each ball into bottom and up sides of muffin cups.
Place cherry stem side up in each cup. Bake about 12 minutes or until pastry is browned. Cool in pan.
Using a knife tip, loosen Bon Bons from cups.
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