Recipes and Cooking Cherry-Walnut Balls 4.0 (41) 1 Review Maraschino cherries fill these fluffy bite-size cookies, while powdered sugar and red edible glitter give them their snowy appearance. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 10, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 18 mins Total Time: 58 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Ingredients ¼ cup coarsely chopped maraschino cherries 1 cup butter, softened ½ cup powdered sugar ½ teaspoon almond extract ½ teaspoon vanilla 2 cup all-purpose flour ¾ cup chopped walnuts, toasted* Red edible glitter (optional) Powdered sugar Directions Preheat oven to 325°F. Drain chopped maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside. 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. Rate it Print Nutrition Facts (per serving) 74 Calories 5g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 74 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 34mg 1% Total Carbohydrate 6g 2% Total Sugars 2g Protein 1g Calcium 4mg 0% Iron 0.3mg 2% Potassium 15mg 0% Folate, total 11.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.