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Crisp Cherry-Topped Cookies Recipe

I make hundreds of cookies each Christmas to share with family and friends. With red and green candied cherries, these look so lovely on a holiday cookie tray.

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Crisp Cherry-Topped Cookies Recipe

Prep: 20 min. + chilling Bake: 15 min./batch

Yield: 30 Servings

20 15 35

Ingredients

1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3 cups crisp rice cereal, crushed
Red and green candied cherries, halved

Directions

In a large bowl, cream butter, cream cheese and sugar. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate overnight.
Shape dough into 1-in. balls; roll in cereal. Place 2 in. apart on ungreased baking sheets. Place a cherry half in the center of each. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

Nutritional Facts 1 serving (2 each) equals 130 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 175 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Originally published as Crisp Cherry-Topped Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p70