Cherry Almond Snow Cookies Recipes

CHERRY-ALMOND SNOW COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, 1 cup powdered sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in cherries, amaretto liqueur, cherry juice concentrate, vanilla extract, and almond extract. Beat in ground almonds.
• Combine flour and salt in a separate bowl; add to butter mixture and blend until well combined. Roll dough into 1 1/2-inch balls and place on the prepared baking sheets with room in between, as cookies will expand with baking.
• Bake in the preheated oven until edges are golden, about 20 minutes. Cool on the baking sheets for 10 minutes.
• While cookies are cooling, place remaining 1 cup powdered sugar in a bowl. Coat each cookie in powdered sugar until completely covered. Transfer to a wire rack to cool completely.

CHERRY ALMOND SNOWBALL COOKIES

Steps:

• Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
• With an electric mixer beat the butter and sugar until smooth and creamy, about 2 minutes. Add almond extract. Add flour and mix just until combined. Add almonds and cherries and mix just until incorporated.
• Drop by rounded spoonfuls (I use a #20 scoop) onto prepared sheet pan about 2 inches apart. Bake until puffed and bottoms just begin to turn brown, about 15 minutes.
• Let cool for about 5 minutes, then roll in powdered sugar. Return coated cookies to the sheet pan and let cool completely. Once cool, roll again in powdered sugar.
• Cookie will keep in an airtight container at room temperature for up to 5 days.

CHERRY-ALMOND SLICE-AND-BAKE COOKIES

Steps:

• Heat oven to 325°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add flour, almonds and almond extract, beating on low speed until well blended. Stir in cherries.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 18 to 22 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool 2 minutes. Roll cookies in powdered sugar; return to cooling racks.

CHERRY ALMOND SNOWDROPS

Steps:

• Preheat oven to 350°. Place cake flour, 3/4 cup confectioner's sugar and salt in a food processor; pulse until blended. Add butter and extracts; pulse until butter is the size of peas. Add cherries and almonds; pulse until combined (dough will be crumbly)., Shape dough into 1-in. balls, pressing firmly to adhere; place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned., Cool on pans 10 minutes. Roll warm cookies in remaining 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 ALMOND SNOWBALL COOKIES

Steps:

• Cream butter, beat in milk, a little at a time, until all is blended with the butter.
• Add lemon rind.
• Sift flour with sugar and salt; gradually add to butter mixture.
• Add nuts; mix well.
• Pinch off pieces of dough about a teaspoon at a time.
• Flatten dough in the palm of your hand; pinch dough up and around the cherry completely.
• Roll between your palm.
• place on lightly greased, floured cookie sheet.
• Bake at 375°F for 12 minutes.
• Roll in confectioners sugar while still warm.

ALMOND SNOWBALL COOKIES

Steps:

• Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

CHERRY ALMOND COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
• Combine oat flour and sugar in a large bowl. Add butter; beat with an electric mixer until creamy. Mix in egg and soy milk. Mix in baking powder and cinnamon; dough should be the consistency of soft cookie dough. Fold in cherries and 1/2 cup almonds.
• Drop cookie dough onto the prepared sheet in 2-tablespoon portions, leaving a few inches between each cookie. Sprinkle remaining slivered almonds on top of each cookie.
• Bake in the preheated oven until a toothpick inserted in the center of each cookies comes out clean, about 15 minutes.

CHERRY ALMOND SNOWBALLS RECIPE - (5/5)

Steps:

• 1. Preheat oven to 350. Transfer almonds to food processor and pulse till finely ground. Add the flour and pulse to combine 2. Beat butter in a mix master till light and fluffy, 3-5 minutes. Add 1/2 cup confectioner's sugar, vanilla and almond extract and salt , beat till combined.Reduce mixture speed to low, add flour mixtureand beat until just incorporated. Cover and refrigerate until slightly firm , about 30 minutes 3. Meanwhile, combine the dry cherries, amaretto and 1 tbs water in a small microwave safe bowl and microwave30 seconds;set aside until the cherries are plump about 20 minutes 4.Scoop out a tablespoon of dough, press a dried cherry in center, then shape into a ball,enclosing the cherry. Repeat with remaining dough and arrange one inch apart on parchment lined cookie sheets. Bake until lightly golden on the bottom ( 15-20 minutes). 5.Put the remaining 1 cup of confectioner's sugar in a large shallow bowl. Let ccokies cool 5 minuteson the baking sheets, then carefully transfer to the bowl with the sugar and gently toss. Transfer to racks completely, then toss in sugar again 6. Place in a airtight container with waxed paper between layers

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 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.