Best 13 Cherry Almond Snowballs Recipes

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.

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.

ALMOND SNOWBALLS

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
• Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.

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 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 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:

• 1. In a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour and salt, gradually add to creamed mixture, and mix well. Stir in almonds. Roll 1 t. dough around each cherry. Place on greased cookie sheet. Bake at 325 degrees for 15-20 minutes or until lightly browned. Remove to wire rack to cool slightly. Roll in powdered sugar. Makes 5 dozen cookies.

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 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 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-ALMOND BALLS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. , Roll 1 teaspoon of dough around each cherry. Place on greased baking sheets. Bake at 325° for 15-20 minutes or until lightly browned. Remove to wire racks to cool slightly; roll in confectioners' sugar.

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 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.