Cherry-walnut Balls

Total Time: 58 mins Preparation Time: 40 mins Cook Time: 18 mins

Ingredients

• 1/4 cup coarsely chopped maraschino cherry
• 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*
• powdered sugar

Recipe

• 1 preheat oven to 325°f
• 2 drain maraschino cherries on paper towels; pat dry to remove any excess liquid.
• 3 set cherries aside.
• 4 beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
• 5 beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally.
• 6 beat in as much flour as you can with the mixer.
• 7 stir in any remaining flour, nuts, and cherries with a wooden spoon.
• 8 shape dough into 1-inch balls.
• 9 place 2 inches apart on ungreased cookie sheets.
• 10 bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
• 11 cool 5 minutes on cookie sheets on wire racks.
• 12 roll warm cookies in powdered sugar to coat and transfer cookies to wire racks and cool completely.
• 13 if desired, roll cooled cookies in additional powdered sugar before serving. makes about 48 balls.
• 14 *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.
• 15 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.