Cherry-Almond Snowballs
- 3/4 cup raw almonds (with skins)
- 1 1/4 cups all-purpose flour
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup dried cherries
- 3 tablespoons amaretto liqueur
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake until slightly darkened, about 10 minutes; let cool completely.
- Transfer to a food processor and pulse until finely ground.
- Add the flour and pulse to combine.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
- Add 1/2 cup confectioners' sugar, the vanilla and almond extracts, and salt and beat until combined.
- Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
- Cover and refrigerate until slightly firm, about 30 minutes.
- Meanwhile, combine the dried cherries, amaretto and 1 tablespoon water in a small microwave-safe bowl and microwave 30 seconds; set aside until the cherries are plump, about 20 minutes.
- Scoop out a tablespoonful of dough, press a dried cherry into the center, then shape the dough into a ball, enclosing the cherry.
- Repeat with the remaining dough and cherries and arrange about 1 inch apart on 2 ungreased baking sheets.
- Bake, switching the position of the pans halfway through, until lightly golden on the bottom, 15 to 20 minutes.
- Put the remaining 1 cup confectioners' sugar in a large shallow bowl.
- Let the cookies cool 5 minutes on the baking sheets, then carefully transfer to the bowl with the sugar and gently toss.
- Transfer to racks to cool completely, then toss in the sugar again.
- Photograph by Johnny Miller
almonds, flour, unsalted butter, sugar, vanilla, almond, salt, dried cherries, liqueur
Taken from www.foodnetwork.com/recipes/food-network-kitchens/cherry-almond-snowballs-recipe.html (may not work)