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

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Ingredients

Directions

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

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  • 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.

  • 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.

  • 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.

*Tip:

To toast nuts, preheat oven to 325°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

74 calories, (3 g saturated fat, 1 g polyunsaturated fat, 1 g monounsaturated fat), 10 mg cholesterol, 34 mg sodium, 6 g carbohydrates, 0 g fiber, 2 g sugar, 1 g protein.

Reviews (1)

42 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 4
Rating: 1 stars
12/03/2017
Just made this cookie. The house smells great, and the taste is very good, but found this cookie to be very dry