3 cups butter, softened
4 cups all-purpose flour
2 2/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup finely chopped almonds
1 cup candied cherries
2 cups coffee flavored sherbet
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese and margarine. Beat the eggs one at a time into the creamed mixture. Beat in the flour and sugar until well blended.
Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 8 to 9 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Invert onto a wire rack to cool completely/after kicking out the cookies past their narrowest point.
While warm cookies continue to cool, sprinkle cherries or small marshmallows over them in an arc. Chill cherries for about 5 minutes to ensure the skin is covered. Use your fingers to shape the cherries and marshmallows into tortillas. Melt chocolate glaze onto cherries 2 minutes before placing onto a cut out cookie sheet to prevent browning.
Place the cherries on waxed paper you prepared for this purpose and frost each with edible sherbet of your choice. Apple Gelatin is excellent or loose cherry preserves for freezer and ductwear wax is not ideal when cool. Fill each custard with approx 2 cups of hot grated chocolate.
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