CHERRY SNOWBALLS
A juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of a newspaper more than 30 years ago. -Evy Adams, West Seneca, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. , Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool. , Stir together confectioners' sugar and enough milk to reach a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 174 calories, Fat 9g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 102mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY SNOWBALLS
These simple cookies have a delicate buttery flavor complemented by the cherry surprise in the center.
Provided by looneytunesfan
Categories Dessert
Time 35m
Yield 30 cookies
Number Of Ingredients 5
Steps:
- 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.
CHERRY-ALMOND SNOWBALLS
Provided by Food Network Kitchen
Time 1h50m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake until slightly darkened, about 10 minutes; let cool completely. Transfer to a food processor and pulse until finely ground. Add the flour and pulse to combine.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add 1/2 cup confectioners' sugar, the vanilla and almond extracts, and salt and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Cover and refrigerate until slightly firm, about 30 minutes.
- Meanwhile, combine the dried cherries, amaretto and 1 tablespoon water in a small microwave-safe bowl and microwave 30 seconds; set aside until the cherries are plump, about 20 minutes.
- Scoop out a tablespoonful of dough, press a dried cherry into the center, then shape the dough into a ball, enclosing the cherry. Repeat with the remaining dough and cherries and arrange about 1 inch apart on 2 ungreased baking sheets. Bake, switching the position of the pans halfway through, until lightly golden on the bottom, 15 to 20 minutes. Put the remaining 1 cup confectioners' sugar in a large shallow bowl. Let the cookies cool 5 minutes on the baking sheets, then carefully transfer to the bowl with the sugar and gently toss. Transfer to racks to cool completely, then toss in the sugar again.
CHERRY SNOWBALL COOKIES
This is a version of the popular snowball cookies. Cherries, coconut, and walnuts have been added. They are easy to make, not overly sweet, and make a pretty festive pink color inside from the addition of the chopped maraschino cherries.
Provided by Holiday Baker
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 40m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat 1/4 cup confectioner's sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds.
- Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds.
- Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners' sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners' sugar to coat.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 17.1 g, Cholesterol 13.6 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 39.6 mg, Sugar 9 g
CHERRY BLOSSOM SNOWBALLS
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a large bowl, combine roll oats, 1 cup of coconut, cocoa, walnuts and salt - mix well and set aside.
- In a large saucepan, med-low heat, combine milk, vanilla, sugar and butter. Stir until all ingredients are totally dissolved.
- Increase to med-high heat and bring to a gently boil (at this time do not stir mixture).
- Continue cooking for 10 minutes or until temperature reaches 230F on a candy thermometer or at the soft-ball stage.
- Remove from heat and let mixture settle (approx 1 minute).
- Add mixture to dry ingredients and mix thoroughly.
- Place mixture in refrigerator until cool enough to handle or overnight.
- Shape into round balls, insert a hole in center with finger, place a cherry in each and close.
- Coat by rolling in coconut.
- Makes 34 balls (1½")
CHERRY BLOSSOM COOKIES
Simple sugar cookies serve as the canvas for these elegant "cherry blossoms." Use pink royal icing to create the "petals" and brown luster dust to form the "branches."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 14
Steps:
- Sugar Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium-high speed until light and fluffy. Add vanilla, egg, and brandy and continue beating until well combined. Reduce speed to low and add flour mixture, beating until just combined. Shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 45 minutes and up to overnight.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out dough to 1/4 inch thick. Use a 2 5/8-inch square cutter to cut out squares. Reroll scraps once (you should have about 16 cookies). Transfer to prepared sheets, spaced about 1 inch apart. Refrigerate at least 1 hour. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
- Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites on medium speed until frothy. Reduce speed to low and add confectioners' sugar, 1/4 cup at a time, increasing speed to medium-high between each addition, until mixture has consistency of shampoo. Add lemon juice. Tint with pink food color until desired shade is reached. Transfer mixture to a shallow bowl. If not using immediately, icing can be stored at room temperature, with plastic wrap pressed directly on surface, up to 2 days, or in refrigerator, well wrapped in plastic, up to 3 days. Bring to room temperature before using.
- Working with one cookie at a time, dip cookie top-side down in icing to completely coat surface, allowing excess glaze to drip back into bowl. Invert cookie and clean edges with your finger, if desired. Transfer to a wire rack or baking sheet and let stand at room temperature until completely dry, at least 12 hours and up to overnight. Reserve remaining icing for decorations, at room temperature, with plastic wrap pressed directly on surface, or in refrigerator, well wrapped in plastic. Bring to room temperature before using.
- Stir additional confectioners' sugar into icing until it has consistency of toothpaste. Divide mixture into 3 portions and tint with pink food color until 3 desired shades are reached. Transfer each color to a piping bag fitted with a small plain round or star tip (such as Ateco #2, #3, or #13).
- Place luster dust in a small bowl. Stir in vodka, a little at a time, until mixture has consistency of thick watercolor paint. Using a small food-safe paintbrush, paint a tree branch design on surface of each cookie. Using the 3 shades of pink icing, pipe small blossoms on branches. Let stand at room temperature until completely dry, about 4 hours. Cookies can be stored in an airtight container at room temperature up to 3 days.
CHERRY SNOWBALL COOKIES
"These simple cookies have a delicate buttery flavor complemented by the cherry surprise in the center," notes Joy Schuster of Glentana, Montana. "They've become a holiday favorite for my family."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy; gradually add flour and mix well. , Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 in. 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.
Nutrition Facts : Calories 99 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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