1. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg and almond extract and continue to beat until well incorporated.

2. In a separate bowl, whisk together flour, baking powder, and salt. Slowly add flour mixture to wet ingredients and mix until just combined. Using your hands or a stiff rubber spatula, fold in pistachios, cherries, and coconut. Cover bowl with plastic wrap and refrigerate for 30 minutes.

3. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees. Roll tablespoon-size portions of dough into 1" balls; place about 2" apart on two parchment-lined baking sheets. With a lightly floured thumb or teaspoon, make an indent in the center of each cookie and fill with 1/2 teaspoon cherry preserves. Bake until cookies are golden brown around the edges, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

Source: Hannaford Fresh Magazine, November - December 2016