- 1 cup butter, softened
- 2 packages (3 ounces each) cream cheese, softened
- 1 cup sugar
- 1/2 teaspoon McCormick® Pure 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
- 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.
Originally published as Crisp Cherry-Topped Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p70
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