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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a good little cookie. I don't remember where I got the recipe years ago, but I know that it is requested every Christmas season by a bunch of people. Ingredients:
1 cup butter, softened to room temp |
1/4 cup sugar |
1 teaspoon almond extract |
2 cups all-purpose flour |
1 cup almonds, finely ground |
1/4 teaspoon salt |
1 (6 ounce) jar maraschino cherries, well drained and finely chopped |
powdered sugar, for rolling baked cookies |
Directions:
1. With an electric mixer, beat the butter at high speed until it is light and fluffy.
2. Gradually add the sugar and blend well.
3. Add the almond extract and mix until well blended.
4. In a separate bowl, combine the flour, almonds and salt, whisking together until well blended.
5. Add the flour mixture to the butter mixture and blend well.
6. Once your cherries are well drained, dry them with paper towels to make sure there is little or no moisture.
7. Gently fold the chopped cherries into the mix.
8. Roll the dough into 1 inch balls and place them 1 in apart on a lightly greased cookie sheet or one that has been lined with parchment paper.
9. Bake at 325 degress for 15-18 minutes or until the bottom of the cookie is lightly browned.
10. Cool for 3-4 minutes on a cookie sheet.
11. Roll each cookie in powdered sugar until well coated, then transfer the cookies to a wire rack until completely cooled.
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