Cherry Walnut Snowball Cookies
Delightful treats featuring maraschino cherries and toasted walnuts, perfect for holiday gatherings with a festive touch.
Servings: 24 cookies
Calories: 100kcal
Ingredients
For the Cookies
- 1/4 cup coarsely chopped maraschino cherries
- 1 cup unsalted butter, softened
- 1/2 cup confectioners’ sugar plus more for decoration
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup chopped toasted walnuts
- 1-2 teaspoons red edible glitter optional
Instructions
Preparation
- Preheat your oven to 325 degrees F (163 degrees C).
- Place the chopped cherries on a paper towel and pat them dry.
- In a stand mixer bowl or a large bowl with a hand mixer, beat the softened butter for about one minute until creamy.
- Add 1/2 cup of confectioners’ sugar, followed by the almond extract and vanilla extract. Beat until well combined.
- Gradually add in the flour, toasted walnuts, and the chopped maraschino cherries. Beat on low speed until everything is mixed together.
- Shape the dough into 1-inch balls and place them on an ungreased cookie sheet, keeping them about two inches apart.
Baking
- Bake for about 18 minutes, or until the bottoms of the cookies just start to brown.
- Remove the cookies from the oven and let them cool on the cookie sheet for five minutes.
- In a bowl, whisk together a cup of confectioners’ sugar and the desired amount of red edible glitter.
- While still warm, roll each cookie in the sugar and glitter mixture, then transfer them to a cooling rack to cool completely.
Notes
Chill the dough for about 30 minutes if it's too soft. Store cookies in an airtight container at room temperature for up to a week.