Yield: 24 (3-inch) shell-shaped cookies or 32 muffin-shaped cookies.
2/3 cup granulated sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup (1 stick) butter, melted
1 (6 ounce) bottle red maraschino cherries, drained,
blotted dry and finely chopped (about 1/3 cup)
2 to 4 (1 ounce) squares semisweet baking chocolate, melted, optional
Evenly coat two Madeleine pans (12 shells per pan, each 3 inches long) or 3 small muffin pans (12 muffins per pan, each 1 3/4-inch diameter) with spray. Dust with flour. Set aside.
In large mixing bowl at high speed, beat together eggs and sugar until light and fluffy, about 5 to 10 minutes.
Beat in almond extract and vanilla extract. Fold in flour, about 1/3 at a time. Fold in butter, about 1/3 at a time. Fold in cherries. Spoon 2 tablespoons batter into each Madeleine shell or 1 1/2 tablespoons batter into each muffin cup.
Bake in preheated oven