Cherry-Walnut Balls

By á-44884

Makes: 48 servings Yield: about 48 cookies
Prep 40 mins Bake 18 mins per batch Oven 325°

Ingredients

• 1/4 cup coarsely chopped maraschino cherries
• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla
• 2 cups all-purpose flour
• 3/4 cup chopped walnuts, toasted*
• Red edible glitter (optional)
• Powdered sugar

Preparation

Step 1

1. Preheat oven to 325 degrees F. Drain chopped maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar, almond extract, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the walnuts, and maraschino cherries.

3. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 18 to 20 minutes or until bottoms are light brown. Cool on cookie sheets for 5 minutes.

4. If desired, stir some red edible glitter into additional powdered sugar. Roll warm cookies in the powdered sugar mixture to coat. Place cookies on wire racks; cool. If desired, roll cooled cookies in the powdered sugar mixture again before serving.

From the Test Kitchen*Tip: •To toast nuts, preheat oven to 325 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 8 to 10 minutes or until nuts are light golden brown, stirring once or twice. Cool completely.
To Store: •Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.