A tender and elegant cookie graced with pecans and candied cherries
Beat Blue Bonnet and sugar in large bowl with electric mixer on medium speed until light and fluffy, stopping occasionally to scrape down side of bowl. Add corn syrup, egg yolks and almond extract, mix well. Gradually add flour, beating on low speed after each addition until well blended. Cover and refrigerate 1 hour.
Preheat oven to 325°F. Spray baking sheets with cooking spray; set aside. Beat egg whites lightly in small bowl with wire whisk until frothy. Place pecans in shallow dish.
Roll heaping teaspoons of dough into balls. Dip each ball into egg whites, then roll in pecans until evenly coated. Place 1-1/2 inches apart on prepared baking sheets. Press 1 cherry half, cut-side down, into center of each ball.
Bake 25 minutes or until lightly browned. Remove from baking sheet and cool completely on wire rack.