Cherry Almond Snowball Cookies
Soft and powdered sugar-dusted cookies filled with candied cherries and almonds.
Ingredients
- ¾ cup (170 grams) butter , at room temperature
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon almond extract
- 1 ¾ cups (210 grams) all-purpose flour
- Pinch of salt
- 1 cup (114 grams) blanched slivered almonds , finely chopped
- ½ cup (100 grams) candied or maraschino cherries , finely chopped
- 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 salt and mix just until combined. Add almonds and cherries and mix just until incorporated.¾ cup (170 grams) butter, ¼ cup (50 grams) granulated sugar, 1 teaspoon almond extract, 1 ¾ cups (210 grams) all-purpose flour, Pinch of salt, 1 cup (114 grams) blanched slivered almonds, ½ cup (100 grams) candied or maraschino cherries
- 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
- 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.
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
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