A classic holiday cookie featuring a whole candied cherry wrapped inside a tender, buttery almond shortbread dough. These delightful little bites are baked and then rolled in powdered sugar while still warm.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ¾ Cup (1 ½ sticks) | Butter, softened |
| ⅓ Cup | Sifted Confectioners’ Sugar |
| 1 Teaspoon | Vanilla Extract |
| ¼ Teaspoon | Salt |
| 2 Cups | Sifted All-Purpose Flour |
| ½ Cup | Finely Chopped Almonds |
| Approx. 5 dozen (60) | Whole Candied Cherries |
| For Rolling | Additional Sifted Confectioners’ Sugar |
Instructions
- Preheat your oven to 325°F.
- In a large bowl, cream together the softened butter, ⅓ cup of confectioners’ sugar, vanilla, and salt until light and fluffy.
- On low speed, gradually add the sifted flour and the finely chopped almonds; mix well until a firm dough forms.
- Take a teaspoon of dough and flatten it into a small circle in the palm of your hand. Place one whole candied cherry in the center.
- Wrap the dough around the cherry, completely enclosing it, and roll it into a smooth ball.
- Place the balls on an ungreased baking sheet.
- Bake for 20 minutes. The cookies should be set but not browned.
- Let the cookies cool on the baking sheet for a few minutes until you can handle them.
- While the cookies are still warm, roll each ball in additional sifted confectioners’ sugar until well coated. Place on a wire rack to cool completely.
Note
This recipe makes about 5 dozen cookies.
