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
Cherry Almond Snowdrops
Cherry Almond Snowdrops
Prep Time
25 min
Cook Time
10 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
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.
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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