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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cherry Snowball Cookies Recipe

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This recipe for Cherry Snowball Cookies is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups butter, at room temperature
3/4 cup powdered sugar
1/2 cup granulated sugar
1 tsp. salt
1 1/ tsp. almond extract
1 1/2 tsp. vanilla extract
1/2 tsp. cherry extract
1/2 cup maraschino cherries, well drained
1 cup pecans, finely ground
4 1/2 cups all-purpose flour
3/4 cup mini semi-sweet chocolate chips
1 1/2 cups powdered sugar dusting
Directions:
Directions:
Beat butter, powdered sugar, and granulated sugar until light and fluffy; about 5 minutes. Mix in salt, almond extract, vanilla extract, and cherry extract (if using). Drain cherry juice. Chop cherries. Remove as much of the liquid as possible with paper towels. Add to bowl and mix. Mix in finely ground pecans. Slowly beat in flour, 1/2 cup at a time until incorporated. Slowly stir in chocolate chips. Refrigerate dough 30 minutes to 1 hour. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Scoop 1 1/2 Tbsp. dough and roll into a round ball. 
TIP: If using a cookie scoop and the dough is sticky, dip it in a bowl of powdered sugar between each scoop. Place on baking sheet spaced 1-inch apart. Bake in oven 15-17 minutes. Transfer to a cooling rack and allow to cool for 5 minutes. Roll cookies in powdered sugar. Coat a second time after they have completely cooled. Store in an air-tight container. Makes about 44.

 

 

 

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