Cherry Walnut Balls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup coarsely chopped maraschino cherries
1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 cups all-purpose flour
3/4 cup chopped walnuts, toasted*
Powdered sugar
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Directions: |
Directions:Preheat oven to 325º
Drain maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.
Beat butter in large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour, nuts, and cherries.
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in a preheated oven for 18 to 20 minutes or until bottoms are lightly browned. Cool 5 minutes on cookie sheets on wire racks. Roll warm cookies in powdered sugar to coat. Transfer cookies to wire racks and cool completely.
If desired, roll cooled cookies in additional powdered sugar before serving.
TO STORE:
Place cookies in layers separated by pieces of waxed paper in an airtight container, cover. Store at room temperature for 3 days or freeze for up to 3 months. Thaw cookies if frozen before serving. |
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Number Of
Servings: |
Number Of
Servings:48 |
Personal
Notes: |
Personal
Notes: To toast walnuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325 degree oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
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