Cherry Almond Snowball Cookies
Delicate, buttery bites coated in powdered sugar, Cherry Almond Snowball Cookies combine maraschino cherries and almond extract for a festive treat perfect for gatherings.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened at room temperature for easy mixing.
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon almond extract Aromatic and rich, infusing the dough with its unique flavor.
- 2 1/4 cups all-purpose flour For a tender and fluffy cookie.
- 1/2 teaspoon salt Enhancing overall taste.
- 3/4 cup finely chopped maraschino cherries, well-drained and patted dry Bringing a burst of color and sweet-tart flavor.
- 1/2 cup finely chopped almonds (or almond flour) Adding a delightful crunch and nutty essence.
Instructions
Preparation
- Prepare the cherries by finely chopping them and laying them on a paper towel to remove any excess moisture.
- In a large mixing bowl, beat the softened butter and powdered sugar together until fluffy and well combined.
- Mix in the almond extract, then gradually add the flour and salt, continuing to mix until a soft dough forms.
- Gently fold in the chopped cherries and almonds, then cover the bowl and chill the dough in the refrigerator for 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once chilled, roll the dough into tablespoon-sized balls and place them onto the prepared baking sheet.
- Bake the cookies for 12-14 minutes or until the bottoms are lightly golden.
- Allow the cookies to cool on the sheet for about 5 minutes before rolling them in powdered sugar.
- After they have cooled completely, you can roll them in powdered sugar again for an extra touch.
Notes
These cookies are versatile and suit various occasions. They pair wonderfully with coffee, tea, or hot chocolate.