Cherry Almond Snowdrops
Total TimePrep: 25 min. Bake: 10 min./batch
Makesabout 3 dozen
- 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
- 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.
Nutrition Facts1 cookie: 113 calories, 6g fat (4g saturated fat), 15mg cholesterol, 59mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 1g protein.
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!
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 !
Dec 1, 2014
These bring back childhood memories. These melt in your mouth. ! Delish !!!!!!!!
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.
Oct 22, 2014
Loved these! They were really easy to make and my kids loved helping make them.
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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