1. In a large bowl, beat butter and sugar together with an electric mixer until light and fluffy. Add vanilla and almond extracts and mix until incorporated.

2. In a separate bowl, whisk together all-purpose and almond flours. Slowly add flour mixture to wet ingredients and mix until just combined. Using your hands or a stiff rubber spatula, fold in cherries and pistachios. Cover bowl and refrigerate until chilled, 1 to 2 hours.

3. Place racks in upper-middle and lower-middle of oven and heat to 400 degrees. Roll dough into 1" balls and place onto two parchment-lined baking sheets. Bake until lightly golden, 10 to 12 minutes; let cool slightly.

4. While cookies are still warm, roll gently in extra powdered sugar until evenly coated and let cool completely on wire racks.

Source: Hannaford Fresh Magazine, November - December 2016