1 cup butter or margerine, softened
1 cup confectioners' sugar
2 cups flour
1/4 tsp. salt
1/2 cup roasted and finely chopped Oregon hazelnuts
1 (8 oz.) jar red maraschino cherries -- drained and chopped
1/2 tsp. vanilla
Cream the butter and sugar together until light and fluffy. Add the flour and salt; blend thoroughly. Stir in the hazelnuts, cherries and vanilla; chill. Shape into small balls and place on ungreased baking sheets. Bake in a preheated oven at 275º for 30 minutes, or until the cookies are lightly browned.
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