Cherry Almond Snowdrops

Name: Cherry Almond Snowdrops
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 3 dozen.
Ingredients: 2 cups plus 2 tablespoons cake flour; 3/4 cup plus 1/2 cup confectioners' sugar, divided; 1/4 teaspoon salt; 1 cup cold butter, cubed; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1/2 cup dried cherries, chopped; 1/4 cup finely chopped almonds, toasted

TOTAL TIME: Prep: 25 min. Bake: 10 min./batch YIELD: about 3 dozen.

As soon as I was old enough, I helped make these distinctive almond cookies. You can freeze the dough, so they’re perfect for the busy holidays. —Trisha Kruse, Eagle, Idaho

Ingredients

2 cups plus 2 tablespoons cake flour
3/4 cup plus 1/2 cup confectioners' sugar, divided
1/4 teaspoon salt
1 cup cold butter, cubed
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup dried cherries, chopped
1/4 cup finely chopped almonds, toasted

Directions

1. 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).
2. 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.
3. Cool on pans 10 minutes. Roll warm cookies in remaining confectioners' sugar. Cool on wire racks.

Nutrition Facts

1 cookie: 113 calories, 6g fat (4g saturated fat), 15mg cholesterol, 59mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 1g protein.

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