Rum Butter Stars

2 1/2 cups all purpose flour

1/2 tsp baking powder

1/8 tsp salt

1 cup butter, softened

3/4 cup sugar

2 eggs

1 tsp rum extract

1/2 tsp vanilla extract

24 red and green candied cherries, halved

Heat oven to 350. IN a large bowl, whisk flour, baking powder

and salt. Set aside. In another bowl, beat butter and sugar until creamy,

about 3 minutes. Beat in eggs and extracts. Beat in dry ingredients on low

until just combined. Place dough in a pastry bag fitted with a large star tip.

Pie stars 2 inches apart, onto ungreased baking sheets. Place a cherry

half on the top of each. Refrigerate baking sheets for 30 minutes. Bake

for 10-12 minarets, until edges are just starting to brown. Remove

cookies from baking sheets to wire racks and let cool completely.

Repeat with remaining dough.

Note: Almond extract can be substituted for the rum extract.