Best 20 Cherry Balls Recipes

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.

CHOCOLATE LEBKUCHEN CHERRY BALLS

Steps:

• Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes. , Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.

NO-BAKE CHERRY BALLS

Steps:

• Dry the cherries on paper towel.
• Cream the butter and gradually mix in the icing sugar and orange juice.
• Add coconut and mix well.
• Note: this mixture will be soft.
• Roll a small portion of the coconut mixture evenly around each cherry and then roll in graham wafer crumbs.
• Place on wax paper and keep cool.

CHERRY BALLS

Steps:

• Mix thoroughly butter, icing sugar, milk, almond extract and fine coconut.
• Roll each cherry in above mixture, then in graham wafer crumbs.

CHERRY BOURBON BALLS

Steps:

• In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
• In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
• Store in an airtight tin for at least a week before serving.

COCONUT CHERRY BALLS

Steps:

• 1. Drain cherries and set aside.
• 2. Cream the softened butter and confectioners' sugar. I used my hand mixer.
• 3. Blend in the coconut and cream; mix well. Chill for 15 minutes.
• 4. Take a piece of mixture in your hand, about a tablespoonful, flatten, add cherry and roll in your hand to completely cover the cherry.
• 5. Roll in graham cracker crumbs or nuts to coat. Refrigerate for 2 hours to chill and firm.

CHERRY CHEESECAKE BALLS

Steps:

• Beat cream cheese, sugar, butter, and vanilla extract together in a bowl using an electric mixer. Beat in coconut and cherries.
• Drop batter by teaspoonfuls into graham cracker crumbs and form into balls; roll again and place on wax paper-lined baking sheets.
• Refrigerate for 2 hours before serving.

CHERRY PEANUT BUTTER BALLS

Steps:

• In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add confectioners' sugar and mix well. Cover and refrigerate for at least 1 hour. , Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Refrigerate for at least 1 hour or until set.

CHERRY NUT BALLS

Steps:

• Mix together all ingredients except nuts. Refrigerate for two hours.
• Shape into 1-inch balls and roll each in ground nuts.
• Serve immediately or cover and keep in refrigerator until ready to eat.

~ CHERRY FUDGE NUT BALLS ~

Steps:

• 1. In a medium saucepan, over low heat - melt chocolate in the milk.
• 2. Once melted add the confectioners' sugar and whisk until smooth. Fold in the cherries and nuts. Chill until cool enough to roll in balls, not so stiff that the coconut and nuts won't stick. You want them a little sticky.
• 3. Have nuts and coconut ready. I spread each on paper plates. I use about a 1 inch cookie scoop for the size of the balls. Roll into balls and roll in nuts or coconut or both. Chill well. When not eating, keep them chilled as well.

CHERRY MOCHA BALLS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into creamed mixture. Stir in pecans and cherries. If necessary, cover and refrigerate dough until firm enough to shape., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until cookies are set. Cool completely on wire racks. Dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

CHRISTMAS PEANUT BUTTER COCONUT CHERRY BALLS

Steps:

• 1. Using a mixer, combine butter, peanut butter, powdered sugar, maraschino cherries, and coconut.
• 2. Roll in very small balls.
• 3. Put in freezer for several hours or preferably overnight.
• 4. Melt in a double boiler 6 oz chocolate chips and 6 tbsp paraffin.
• 5. Dip frozen balls in and drain over waxed paper on a rack.
• 6. Can double dip if you want. I usually double the cherry mixture and the chips mixture making enough for dipping a double batch. Enjoy!

COCONUT CHERRY BALLS

Steps:

• 1) Cream together all ingredient except the graham crumbs.
• 2) Drain cherries and pat with a paper towel.
• 3) Cover a cherry with coconut mixture and roll into a ball in the palm of your hand.
• 4) Roll ball in graham crumbs
• 5) Place in fridge or freezer.

DATE AND CHERRY BALLS

Steps:

• Combine butter, sugar, cherries and dates.
• Cook at medium heat until soft, stirring constantly.
• Cool until lukewarm.
• Stir in rice krispies.
• Shape into balls and roll in coconut.
• Store in a sealed container.

CHERRY CORDIAL CAKE BALLS

Steps:

• In a large bowl, combine the cake mix, 1-1/4 cups coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely., Place cherries in a food processor; cover and process until coarsely chopped. Transfer to a small bowl; stir in the brandy, preserves and remaining coffee., Crumble cake into a large bowl. Add frosting and cherry mixture; beat well. Shape into 1-in. balls., In a microwave, melt candy coating and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container overnight before serving.

CHERRY WALNUT BALLS

Steps:

• In a large bowl, combine the first eight ingredients. Transfer to a greased 8-in. square baking dish. Bake at 350° for 25 minutes, stirring every 8 minutes. Remove from the oven; stir well. Cool., Shape about 1 tablespoon of walnut mixture around each cherry, forming a ball. Sprinkle with confectioners' sugar. Store in an airtight container at room temperature.

BRANDIED CHERRY BALLS

Steps:

• Place cherries in a small bowl. Cover with brandy; refrigerate overnight., In a large bowl, beat cream cheese and butter until smooth. Add confectioners' sugar; beat until crumbly. Drain cherries, reserving 2 teaspoons brandy. Add cherries and reserved brandy to cream cheese mixture. , Roll into 1-1/2-in. balls. Place balls on a waxed paper-lined baking sheet. Cover loosely and refrigerate for 1 hour., In a microwave, melt dark chocolate candy coating and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to the baking sheet., For drizzle, melt a small amount of white candy coating in a microwave; stir in food coloring until smooth. Drizzle over candies. Chill until set.

CHOCOLATE CHERRY BALLS

Steps:

• 1. In a large bowl stir together graham crumbs, cookie crumbs and mini chips.
• 2. Add corn syrup, fudge frosting and vanilla. Using hands knead until all ingredients come together.
• 3. Shape into balls (I make mine about one inch round) then press two dried cherries into the center of each and reshape to make sure cherries are covered.
• 4. Roll balls in a bowl filled with powdered sugar or cocoa (we prefer powdered sugar)

CHERRY PEANUT BUTTER BALLS

Steps:

• In a small mixing bowl, cream the butter, peanut butter and vanilla; mix well.
• Gradually beat in confectioners' sugar.
• Cover and refrigerate for at least 1 hour.
• Pat cherries dry with paper towel.
• Dust hands with additional confectioners' sugar.
• Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.).
• Cover and refrigerate for at least 1 hour.
• In a microwave, melt chocolate chips and shortening; stir until smooth.
• Dip peanut butter balls in chocolate; place on waxed paper.
• Refrigerate for at least 1 hour or until set.

CHERRY NUT RUM BALLS

Steps:

• COMBINE in a small bowl cherries and rum; cover and let stand 1 hour LINE cookie sheets with parchment In a large bowl combine crushed wafers, nuts and powdered sugar ADD undrained cherries, butter, and juice concentrate; stir until combined SHAPE mixture into 1' balls Place balls on prepared sheets let stand about an hour or until dry In a heavy small saucepan stir baking pieces and shortening over medium-low heat until melted. Remove from heat DIP rum balls in mixture turning to coat. Remove balls with fork; return to cookie sheets, drizzle with any remaining melted mixture. Refridgerate for 15 min or until coating is set