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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cherry-Walnut Balls

Makes: 48 servings
Prep 40 mins Cool 5 mins  per batch Bake 325°F 18 mins  per batch
Cherry-Walnut Balls
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
Directions

1. Preheat oven to 325F. Drain maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.

2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 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 with a wooden spoon.

3. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown. 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.

4. If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.

From the Test Kitchen*
  • To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
To store:
  • Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

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