Cherry Walnut Balls Recipes

Steps:

• Preheat oven to 325°F
• Drain maraschino cherries on paper towels; pat dry to remove any excess liquid.
• Set cherries aside.
• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
• Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally.
• Beat in as much flour as you can with the mixer.
• Stir in any remaining flour, nuts, and cherries with a wooden spoon.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
• Cool 5 minutes on cookie sheets on wire racks.
• Roll warm cookies in powdered sugar to coat and transfer cookies to wire racks and cool completely.
• If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
• *NOTE: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
• TO STORE: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Steps:

• Mix together all ingredients except nuts. Refrigerate for two hours.
• Shape into 1-inch balls and roll each in ground nuts.
• Serve immediately or cover and keep in refrigerator until ready to eat.

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Pat into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a small bowl, combine the eggs, brown sugar, salt, baking powder and vanilla. Drain cherries, reserving 2 tablespoons juice; set juice aside. Chop cherries; add to brown sugar mixture. Stir in walnuts. Pour over crust and spread evenly. Bake 20-25 minutes longer or until set. Cool completely on a wire rack., For icing, combine confectioners' sugar and butter in a bowl. Add enough reserved cherry juice to achieve desired consistency; drizzle over bars. Sprinkle with coconut if desired.

Steps:

• Dry the cherries on paper towel.
• Cream the butter and gradually mix in the icing sugar and orange juice.
• Add coconut and mix well.
• Note: this mixture will be soft.
• Roll a small portion of the coconut mixture evenly around each cherry and then roll in graham wafer crumbs.
• Place on wax paper and keep cool.

Steps:

• Combine butter, sugar, cherries and dates.
• Cook at medium heat until soft, stirring constantly.
• Cool until lukewarm.
• Stir in rice krispies.
• Shape into balls and roll in coconut.
• Store in a sealed container.

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in the crackers, walnuts and cheese. Coat hands with cooking spray; shape mixture into 1-in. balls. Place in a 13x9-in. baking dish coated with cooking spray., In a small saucepan, combine sauce ingredients. Bring to a boil. Pour over walnut balls. Bake, uncovered, at 350° for 25 minutes or until a thermometer reads 160°.

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:

• In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add confectioners' sugar and mix well. Cover and refrigerate for at least 1 hour. , Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Refrigerate for at least 1 hour or until set.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream the sugar and butter. Add flour, nuts, salt and vanilla. Mix well. Batter will be very crumbly.
• Shape into 1 inch balls. Bake for 15 minutes, remove from oven and allow to cool for 3 minutes. Roll in super fine sugar. When cool, roll again, if desired.

Steps:

• Cream butter, sugar, and vanilla until fluffy.
• Sift flour and salt together; add to creamed mixture.
• Mix well; stir in walnuts.
• Shape dough into walnut-sized balls.
• Bake on ungreased cookie sheet at 375 degrees for 12 to 15 minutes.
• Remove from cookie sheet with spatula.
• When still warm but cool enough to handle, roll in powdered sugar.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
• Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
• Bake 25 min. Cool.
• Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.