Cherry Almond Snowballs Recipe 55

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. , Roll 1 teaspoon of dough around each cherry. Place on greased baking sheets. Bake at 325° for 15-20 minutes or until lightly browned. Remove to wire racks to cool slightly; roll in confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, 1 cup powdered sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in cherries, amaretto liqueur, cherry juice concentrate, vanilla extract, and almond extract. Beat in ground almonds.
• Combine flour and salt in a separate bowl; add to butter mixture and blend until well combined. Roll dough into 1 1/2-inch balls and place on the prepared baking sheets with room in between, as cookies will expand with baking.
• Bake in the preheated oven until edges are golden, about 20 minutes. Cool on the baking sheets for 10 minutes.
• While cookies are cooling, place remaining 1 cup powdered sugar in a bowl. Coat each cookie in powdered sugar until completely covered. Transfer to a wire rack to cool completely.

Steps:

• 1. Preheat oven to 350. Transfer almonds to food processor and pulse till finely ground. Add the flour and pulse to combine 2. Beat butter in a mix master till light and fluffy, 3-5 minutes. Add 1/2 cup confectioner's sugar, vanilla and almond extract and salt , beat till combined.Reduce mixture speed to low, add flour mixtureand beat until just incorporated. Cover and refrigerate until slightly firm , about 30 minutes 3. Meanwhile, combine the dry cherries, amaretto and 1 tbs water in a small microwave safe bowl and microwave30 seconds;set aside until the cherries are plump about 20 minutes 4.Scoop out a tablespoon of dough, press a dried cherry in center, then shape into a ball,enclosing the cherry. Repeat with remaining dough and arrange one inch apart on parchment lined cookie sheets. Bake until lightly golden on the bottom ( 15-20 minutes). 5.Put the remaining 1 cup of confectioner's sugar in a large shallow bowl. Let ccokies cool 5 minuteson the baking sheets, then carefully transfer to the bowl with the sugar and gently toss. Transfer to racks completely, then toss in sugar again 6. Place in a airtight container with waxed paper between layers

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. , Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool. , Stir together confectioners' sugar and enough milk to reach a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
• Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.

Steps:

• In a mixing bowl, cream butter and confectioners' sugar; gradually add flour. Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 inches apart on ungreased baking sheets.
• Bake at 325° for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.

Steps:

• Cream butter, beat in milk, a little at a time, until all is blended with the butter.
• Add lemon rind.
• Sift flour with sugar and salt; gradually add to butter mixture.
• Add nuts; mix well.
• Pinch off pieces of dough about a teaspoon at a time.
• Flatten dough in the palm of your hand; pinch dough up and around the cherry completely.
• Roll between your palm.
• place on lightly greased, floured cookie sheet.
• Bake at 375°F for 12 minutes.
• Roll in confectioners sugar while still warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1/4 cup confectioner's sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds.
• Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds.
• Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners' sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners' sugar to coat.

Steps:

• 1. In a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour and salt, gradually add to creamed mixture, and mix well. Stir in almonds. Roll 1 t. dough around each cherry. Place on greased cookie sheet. Bake at 325 degrees for 15-20 minutes or until lightly browned. Remove to wire rack to cool slightly. Roll in powdered sugar. Makes 5 dozen cookies.