Posted in Cottage Pantry

1 stick of unsalted butter (real butter), melted

3/4 cup sugar

2 large eggs

1/2 tsp. vanilla

1 teaspoon almond extract

3/4 cup sour cream

2 cups plain, all purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 -10 ounce jar maraschino cherries, drained and quartered

slivered almonds

Cream together butter and sugar and add eggs, vanilla and sour cream. In another bowl sift together flour, salt and baking soda. Add this to your wet mixture and stir until blended well. Add cherries mixing them well. Spoon into greased, texas size muffin pans. Sprinkle with sugar and almonds. Bake in a 375 degree oven (that has been preheated) for 30 minutes. Let cool a few minutes and they will lift right out of your pan.