Cherry Cookies II

Makes about 325 cookies. Recipe is from Angie Guzzardo, of Independence. This cherry cookies recipe is a popular variation used by many local bakers.

1 lb. margarine

1½ cups sugar

1 tsp. vanilla extract

3 eggs

¾ cup cherry juice (from jar of maraschino cherries)

7 cups all-purpose flour

3 tbls. baking powder

1 small jar of maraschino cherries, chopped

1 cup chopped pecans

Icing glaze

1. In a large bowl, cream margarine, sugar and vanilla, then add eggs and cherry juice. (Can add a drop or two of red food coloring, if desired.)

2. Add flour and baking powder. Mix well, then fold in chopped cherries and pecans.

3. Roll into 1-inch balls. Place about 70 balls on ungreased cookie sheet. Bake at 350 degrees for 9-11 minutes until tan. Allow to cool before icing.

4. To make icing glaze: In a large bowl, gradually add a small amount of milk to a large amount of confectioners’ sugar to make a thick, spreadable glaze. Roll balls in mixture and place on wax paper. Allow to dry overnight.