Description
Delicious cookies with a hidden surprise of maraschino cherries inside!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 2/3 cups powdered sugar, divided (1/2 cup for dough, 1 1/6 cups for rolling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 24 maraschino cherries, well drained and patted dry
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Drain the maraschino cherries very well and spread them on paper towels. Gently pat them dry on all sides so they do not add extra moisture to the dough.
- In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar together until light, creamy, and slightly fluffy.
- Mix in the vanilla extract and almond extract until the butter mixture is smooth and fragrant.
- In a separate bowl, whisk together the all-purpose flour and salt. Add the flour mixture to the butter mixture in two additions, mixing on low speed just until a soft dough forms.
- If the dough feels very soft or sticky, refrigerate it for 20 to 30 minutes so it is easier to wrap around the cherries.
- Scoop about 1 tablespoon of dough and flatten it slightly in the palm of your hand. Place one dried maraschino cherry in the center.
- Gently wrap the dough around the cherry, sealing it completely so no red shows. Roll it between your palms to form a smooth ball and place it on the prepared baking sheet. Repeat with the remaining dough and cherries, spacing the balls about 2 inches apart.
- Bake the cookies for 11 to 13 minutes, or until they look set and the bottoms are just barely turning golden while the tops remain pale.
- Let the cookies cool on the baking sheet for 3 to 5 minutes, until they are firm enough to handle but still warm.
- Place the remaining 1 1/6 cups powdered sugar in a shallow bowl. While the cookies are warm, roll each one gently in the powdered sugar and transfer to a cooling rack.
- When the cookies are completely cool, roll them in the powdered sugar a second time for a thick, snowy coating before serving or storing.
Notes
- Ensure cherries are completely dry to prevent excess moisture in the dough.
- Chilling the dough makes it easier to handle.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg