Cherry-Walnut Balls

Submitted by Annacia

"A surprising and delicious filling of maraschino cherries and toasted walnuts makes these sweet bites irresistible. Powdered sugar makes a quick (and delicious) topper. They will be well received as gifts also."

 

• Ready In: 58mins
• Ingredients: 8
• Yields: 48 cookie balls

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

directions

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.

Reviews

[Scarlette S.]

Best cookies EVER!

 

[jessi_mcg]

Oh boy, I have been waiting for a chance to make these! I made 3/4 of a batch and got 32 balls...and I really had to reign myself in to get that many LOL! I used Smart Balance instead of butter, and was pleasantly surprised that it worked in these! Also...I shouldn't admit this, but I couldn't find my almond extract so I threw in a splash of amaretto instead. You couldn't tell in the finished product, though I will certainly try again when I find that pesky extract. I was hoping for a bit more pink color (these are going in Valentine's Day goodie bags), so I first tried adding more cherry juice then finally resorted to a bit of red food coloring. They came out a bit more red than intended, but the powdered sugar toned that down nicely LOL. Anyhow, thanks for posting a delicious treat that I know the recipients will love! Made for Veg*n Swap #19.

 

[Cookin Swimmer]

I made 40 also...these were amazing. They are very delicate, and fall apart in your mouth with warm, cherry deliciousness.

 

[Chef Boone]

These cookies made great Christmas presents this year. I went very heavy handed on the size of the cookies and only got 32 of them. I also ended up giving fewer away because my wife and I ate many of them. The powdered sugar definitely needed to be applied quickly or it just falls off in transport. Fantastic Recipe.

 

[KerfuffleUponWincle]

These little gems are GOOD ~ the cherries made delicately pink cookies! Because the dough was loose, I added 1/4 cup more finely chopped walnuts and chilled the dough for 30 minutes before rolling into balls and baking for 18 minutes. I was a little heavy handed and only got 40 cookies! Made for Safari Supper Club's Photo Tag, December 2008.