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Cherry-Walnut Balls

Maraschino cherries fill these fluffy bite-size cookies, while powdered sugar and red edible glitter give them their snowy appearance.

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  • Makes: 48 servings
  • Yields: about 48 cookies
  • Prep: 40 mins
  • Bake: 18 mins 325°F per batch

Cherry-Walnut Balls

Directions

  1. Preheat oven to 325 degrees F. Drain chopped maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.
  2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar, almond extract, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the walnuts, and maraschino cherries.
  3. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 18 to 20 minutes or until bottoms are light brown. Cool on cookie sheets for 5 minutes.
  4. If desired, stir some red edible glitter into additional powdered sugar. Roll warm cookies in the powdered sugar mixture to coat. Place cookies on wire racks; cool. If desired, roll cooled cookies in the powdered sugar mixture again before serving.

From the Test Kitchen

*Tip:

To toast nuts, preheat oven to 325 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 8 to 10 minutes or until nuts are light golden brown, stirring once or twice. Cool completely.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Cherry-Walnut Balls)

  • Per serving:
  • 74 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 10 mg chol.,
  • 34 mg sodium,
  • 6 g carb.,
  • 0 g fiber,
  • 2 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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