Cherry Snowball Cookies Food

CHERRY SNOWBALL COOKIES

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.

CHERRY SNOWBALL COOKIES

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.

CHERRY SNOWBALLS

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.

CHERRY SNOWBALL COOKIES

Steps:

• in a mixing bowl, cream butter and powdered sugar.gradually add flour.shape a tbls of dough around each drained cherry half.forming a ball.
• place 1" apart on ungreased cookie sheet.
• bake at 325* for 18-20 minutes or unti the bottoms are light brown --
• roll warm cookies in powdered sugar.
• cool on wire rack.when cool -- reroll in powdered sugar again.

CHERRY SNOWBALLS

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

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

Steps:

• Beat butter, powdered sugar, and granulated sugar until light and fluffy; about 5 minutes.
• Mix in salt, almond extract, vanilla extract, and cherry extract (if using)
• Drain cherry juice. Chop cherries. Remove as much of the liquid as possible with paper towels. Add to bowl and mix.
• Mix in finely ground pecans.
• Slowly beat in flour, ½ cup at a time until incorporated. Anywhere from 3½-4½ cups. See tip below.TIP: Based on how much cherry juice is added to the cookie batter, the consistency of the dough may change. To fix this, simply add more flour or add a splash of milk is too much flour is added.
• Slowly mix in or stir in chocolate chips.
• Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with.
• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Scoop 1½ tbsp dough and roll into a round ball. TIP: If using a cookie scoop and the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
• Place on baking sheet spaced 1-inch apart.
• Bake in oven 15-17 minutes.
• Transfer to a cooling rack and allow to cool for 5 minutes.
• Roll cookies in powdered sugar.TIP: I coat mine a second time after they have completely cooled.
• Store in an air-tight container.