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