Cherry-Walnut Snowball Cookies
Ingrediënten
- ¼ cup coarsely chopped maraschino cherries
- 1 cup butter softened
- ½ cup powdered sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup chopped walnuts toasted
- Red edible glitter optional
- 1 cup powdered sugar
Preparation Time: 40 minutes / Baking Time: 18 minutes per batch at 325°F
Instructies
- Preheat your oven to 325°F.
- Drain the chopped cherries on paper towels and pat them dry.
- In a large bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
- Add 1/2 cup of powdered sugar, almond extract, and vanilla extract.
- Beat until well combined, scraping the sides of the bowl as needed.
- Beat in the flour, walnuts, and maraschino cherries.
- Shape the dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 18 to 20 minutes or until the bottoms are light brown.
- Allow the cookies to cool on the cookie sheet for 5 minutes.
- If desired, stir some edible glitter into the 1 cup of powdered sugar.
- Roll the warm cookies in the powdered sugar mixture.
- Let them cool completely on a wire rack.
- If desired, roll the cooled cookies in the powdered sugar mixture again.
Notes / Tips / Wine Advice:
Yields:
48 servings (1 cookie each)To Toast Nuts:
Preheat your oven to 325°F. Spread the nuts in a shallow baking pan and bake for 8 to 10 minutes or until they are light brown, shaking the pan once or twice. Enjoy your Cherry-Walnut Snowball Cookies!--------------------------------------------------------------------------------------------------
