Traditional melt in your mouth snowball cookiesare made fun with a tasty twist! These butter balls cookies contain pistachio chunks and maraschino cherries for a delicious and fun twist on a classic.
2cupscake flour *you can also use all-purpose flour
1cupunsalted butter*equals 2 sticks, softened to room temperature
¼cupgranulated sugar
½teaspoon almond extract
½teaspoonvanilla extract
½cupmaraschino cherriesdrained, and chopped
½cuppistachios chopped, *salted or unsalted*
¾cuppowdered sugar For rolling
Instructions
Remove liquid from a 12-ounce jar of maraschino cherries. Add cherries to a colander, and cover them with paper towels. Press them to remove all liquid. Excess liquid will ruin the dough. They should be moist, but not soaking wet.
Add flour, unsalted butter, granulated sugar, and extract to a mixing bowl. Mix until combined.
Fold in cherries and nuts, and mix to combine.
Cover bowl with plastic wrap or a cover and place it in the fridge to chill the dough for 30 minutes.
Preheat oven to 325°F. Line a large baking tray with parchment paper.
Use a tablespoon-sized cookie scoop, form tablespoon-sized dough balls. These cookies generally do not spread so you only need about 2 inches space between cookies.
Bake cookies for 18-22 minutes or until cookies feel firm with slightly golden brown bottoms. These cookies are not supposed to be crunchy, but are soft-baked low, and slow.
Once cookies have baked, add them 1-2 at a time to a shallow dish filled with the powdered sugar. Roll balls to cover them with sugar.
Once cookies are coated in sugar, enjoy them! Store any leftovers in an airtight container once fully cooled.
Notes
Nutritional values may vary and are meant to be a guide.