Cherry Almond Snowball Cookies
Soft and powdered sugar-dusted cookies filled with candied cherries and almonds.
Ingredients
- ¾ cup unsalted butter , at room temperature (170 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon almond extract
- 1 ¾ cups all-purpose flour (210 grams)
- Pinch of salt
- 1 cup blanched slivered almonds , finely chopped (114 grams)
- ½ cup candied or maraschino cherries , finely chopped (100 grams)
- Powdered sugar , for rolling
Instructions
- Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
- With an electric mixer beat the butter and sugar until smooth and creamy, about 2 minutes. Add almond extract. Add flour and mix just until combined. Add almonds and cherries and mix just until incorporated.
- Drop by rounded spoonfuls (I use a #20 scoop) onto prepared sheet pan about 2 inches apart. Bake until puffed and bottoms just begin to turn brown, about 15 minutes.
- Let cool for about 5 minutes, then roll in powdered sugar. Return coated cookies to the sheet pan and let cool completely. Once cool, roll again in powdered sugar.
- Cookie will keep in an airtight container at room temperature for up to 5 days.
Notes
NOTES:
- I prefer to use a food processor to finely chop the nuts and cherries, but you can also chop by hand with a knife.
- I used blanched slivered almonds because I didn't want any almond skins messing with the color of my cookies. If that's not important to you, feel free to use whole or sliced almonds instead.
Nutrition
Calories: 119kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 2mg | Potassium: 41mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Calcium: 14mg | Iron: 1mg