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Cherry Snowballs Recipe
Cherry Snowballs Recipe photo by Taste of Home

Cherry Snowballs Recipe

Read Reviews (6)
4.89 6
Publisher Photo
A juicy maraschino cherry is the pleasant surprise tucked inside these unique cookies. My mother clipped this recipe out of the newspaper more than 30 years ago.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 18 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 36 maraschino cherries, well drained
  • COATING:
  • 2 cups confectioners' sugar
  • 1/4 to 1/3 cup milk
  • 2 cups flaked coconut, finely chopped

Nutritional Facts

2 cookies equals 296 calories, 14 g fat (10 g saturated fat), 28 mg cholesterol, 198 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture and mix well.
  2. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool.
  3. In a small bowl, combine the confectioners' sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set. Yield: 3 dozen.
Originally published as Cherry Snowballs in Best of Country Cookies 1999, p69

Nutritional Facts

2 cookies equals 296 calories, 14 g fat (10 g saturated fat), 28 mg cholesterol, 198 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Cherry Snowballs(6)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 18, 2012

These are delicious & pretty. I use cherry juice instead of milk for the glaze so it's pink & only dip the top of the cookies so they don't get too messy & are more easily stored.

MY REVIEW
Reviewed Dec. 12, 2010

Easy to make & not too sweet. This recipe is a Christmas baking keeper.

MY REVIEW
Reviewed Nov. 19, 2010

Made these for the second year in a row for a Christmas Open House at my job. A big hit. Takes time to make but worth it in the end.

MY REVIEW
Reviewed Dec. 30, 2009

Very easy to make. Very tasty too. A real treat for the holidays and the winter season too.

MY REVIEW
Reviewed Nov. 9, 2009

These were a tasty addition to my Christmas cookie tray last year, and a popular treat at my daughter's classroom Winter party. They're a bit dry when first made, so I recommend preparing them a day or two in advance which will lead to a moister, more tender (and less crumbly) cookie.

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