Cherry-Walnut Balls

Recipe by Annacia
READY IN: 58mins




  • Preheat oven to 325°F
  • Drain maraschino cherries on paper towels; pat dry to remove any excess liquid.
  • Set cherries aside.
  • Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
  • Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally.
  • Beat in as much flour as you can with the mixer.
  • Stir in any remaining flour, nuts, and cherries with a wooden spoon.
  • Shape dough into 1-inch balls.
  • Place 2 inches apart on ungreased cookie sheets.
  • Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
  • Cool 5 minutes on cookie sheets on wire racks.
  • Roll warm cookies in powdered sugar to coat and transfer cookies to wire racks and cool completely.
  • If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
  • *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.
  • 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.