why make this recipe
Cherry Almond Snowball Cookies are a delightful treat that combine the sweet and tangy flavor of dried cherries with the nutty crunch of almonds. They are perfect for holiday gatherings, family celebrations, or just an everyday snack. These cookies are easy to make and require only a few ingredients, making them accessible for bakers of all skill levels. Their snowy appearance and delicious flavor make them a wonderful gift or a sweet addition to any dessert table.
how to make Cherry Almond Snowball Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped dried cherries
- 1/2 cup chopped almonds
- Additional powdered sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add in the flour and salt, mixing until just combined.
- Fold in the chopped dried cherries and chopped almonds.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the bottoms are lightly golden.
- Remove from the oven and let cool slightly, then roll in additional powdered sugar before cooling completely on a wire rack.
how to serve Cherry Almond Snowball Cookies
Cherry Almond Snowball Cookies are best served at room temperature. You can place them on a decorative plate or in a jar to make them look appealing. They fit perfectly with a cup of tea or coffee, making them an excellent snack for an afternoon break. You can also use them as festive treats during special occasions or holiday celebrations.
how to store Cherry Almond Snowball Cookies
To keep your Cherry Almond Snowball Cookies fresh, store them in an airtight container at room temperature. They should remain good for about one week. If you want to enjoy them for a longer period, you can freeze them. Just place the cookies in a freezer-safe container, separating layers with parchment paper, and they will last for up to three months.
tips to make Cherry Almond Snowball Cookies
- Make sure your butter is softened but not melted. This helps achieve the perfect texture.
- When chopping the dried cherries and almonds, make them small enough so they mix well into the dough.
- For a fun twist, you can add a bit of almond extract for a stronger almond flavor.
- Always roll the warm cookies in powdered sugar for the best coating.
variation
You can easily customize these cookies by substituting the dried cherries with other dried fruits, such as cranberries or apricots. Additionally, you might try using different nuts, like pecans or walnuts, instead of almonds for a unique flavor.
FAQs
1. Can I use fresh cherries instead of dried?
No, fresh cherries have too much moisture and will affect the texture of the cookies. It’s best to stick with dried cherries for this recipe.
2. How do I know when the cookies are done baking?
The cookies are done when the bottoms are lightly golden. You can check by lifting one cookie to see the color.
3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend is suitable for baking.
Cherry Almond Snowball Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Make sure butter is softened but not melted.
- 1/2 cup powdered sugar Extra for dusting.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1/4 teaspoon salt
- 1/2 cup chopped dried cherries Do not substitute with fresh cherries.
- 1/2 cup chopped almonds Can substitute with other nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add in the flour and salt, mixing until just combined.
- Fold in the chopped dried cherries and chopped almonds.
Baking
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the bottoms are lightly golden.
- Remove from the oven and let cool slightly, then roll in additional powdered sugar before cooling completely on a wire rack.