Prep 15 mins
Cook 20 mins
These simple cookies have a delicate buttery flavor complemented by the cherry surprise in the center.
- 1 cup butter, softened
- 1⁄2 cup confectioners' sugar
- 2 cups all-purpose flour
- 1 (6 ounce) jar maraschino cherries, without stems drained and halved
- additional confectioners' sugar
- 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.
WOW! These are my new favorite cookie. They are soooo WONDERFUL! So melt in your mouth...just the right amount of sweetness and the surprise cherry flavor is perfect with the outer dough. Oh YUM! I really enjoyed making these also...the dough is so soft and it butters your hands. I used whole cherries and also flattened and wrapped the dough around each one and then rolled them in my hands. Mine may have been larger than normal...so only made 20. I cooked them about 22 minutes. Thank you so much for this keeper recipe. Made for the Alphabet Soup game.
A follow-up on my review dated 12/8. I felt bad slamming this recipe so I decided to tweak it. I added 1t of almond extract and 1T of the cherry juice to the dough mix. I used whole cherries and stuck a chocolate chip in the holes left by the pitting process. I plan to dip the cooled cookie in white or chocolate. To keep with the snowball name I'll use the powdered sugar to the variety.
These were so wonderful! Tweaked it a little by adding 1 tsp of almond extract, and added red coarse sugar to the powdered sugar. Took them to work on my annual cookie tray and they were gone in an hour! Thank you for the new Christmas classic.