Cherry Almond Snowdrops Recipe

4 6 7
Cherry Almond Snowdrops Recipe
Cherry Almond Snowdrops Recipe photo by Taste of Home
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Cherry Almond Snowdrops Recipe

Read Reviews
4 6 7
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

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

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).
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.
Cool on pans 10 minutes. Roll warm cookies in remaining confectioners' sugar. Cool on wire racks. Yield: about 3 dozen.
Editor's Note: To toast nuts, place in a dry skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Cherry Almond Snowdrops in Taste of Home November 2014, p56

Nutritional Facts

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

  • 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
  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. Yield: about 3 dozen.
Editor's Note: To toast nuts, place in a dry skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Cherry Almond Snowdrops in Taste of Home November 2014, p56

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Reviews forCherry Almond Snowdrops

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bayakc User ID: 5615459 239533
Reviewed Dec. 16, 2015

"Terrible recipe! I followed the directions exactly, and they just flattened out and fell apart when I tried taking them off the baking sheet. I had to throw them all away. Great flavors, but this recipe and method need some major re-working!"

MY REVIEW
Matchuka88 User ID: 8657622 239321
Reviewed Dec. 13, 2015

"Absolutely loved these. Also added some hazelnut meal to the cookie for added nutty flavor ( hazelnut meal is the pulp left from homemade hazelnut milk ).....will enjoy each year for the holidays !"

MY REVIEW
gucci65 User ID: 7131119 189520
Reviewed Dec. 1, 2014

"These bring back childhood memories. These melt in your mouth. ! Delish !!!!!!!!"

MY REVIEW
cmischke User ID: 4036316 199899
Reviewed Nov. 29, 2014

"Not a good recipe-too sweet-very hard to ball up and did not stay in a ball. I didn't roll in powdered sugar as the cookie spreads and is too sweet anyway. Will not make again."

MY REVIEW
chin-chilla User ID: 2872569 198631
Reviewed Oct. 22, 2014

"Loved these! They were really easy to make and my kids loved helping make them."

MY REVIEW
delowenstein User ID: 3766053 195797
Reviewed Oct. 18, 2014

"I tried this recipe for the first time and I did make adjustments to this recipe by using a pastry blender instead of a food processor to prepare these cookies. I'd used candied cherries instead of dried cherries which I'd chopped. I didn't use any almonds, but I used 2 tsp. almond extract and 1/2 tsp. vanilla extract. I'd used 1 tsp. salt. I found that it worked better for me to bake these cookies 9 minutes rather than 10 minutes and I'd used 1 cup of confectioners' sugar to roll the cookies in. I sampled one of the cookies and they had a buttery taste-very good! This recipe was quite simple to prepare, too! I DID grease my baking sheets for easier removal of the cookies! delowenstein"

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