Cherry Almond Snowball Cookies
Delightful, buttery cookies with rich almond flavor and vibrant bursts of cherries, coated in powdered sugar. Perfect for holidays and family gatherings.
Ingredients
For the cookies
- 1 cup unsalted butter, softened should be truly softened for better texture
- 1/2 cup powdered sugar, plus extra for rolling for a snowy finish
- 1 teaspoon almond extract aromatic and sweet
- 2 1/4 cups all-purpose flour the foundation for tender texture
- 1/2 teaspoon salt to balance sweetness
- 3/4 cup finely chopped maraschino cherries well-drained and patted dry
- 1/2 cup finely chopped almonds or almond flour for additional crunch
Instructions
Preparation
- Finely chop the maraschino cherries and pat them dry with paper towels.
- In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Mix in the almond extract until combined.
- Gradually add the all-purpose flour and salt, mixing until a soft dough forms.
- Fold in the chopped cherries and almonds gently.
- Chill the dough for 30 minutes in the refrigerator.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into tablespoon-sized balls and place them on the baking sheet, spaced 2 inches apart.
- Bake for 12 to 14 minutes, until the bottoms are lightly golden.
- Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool slightly before rolling in powdered sugar.
Notes
For best results, ensure butter is softened and cherries are well dried. Can freeze cookies after baking.