So, you know that I love Maraschino cherries; which makes these cookies on my top 10 list of favorite cookies. These are very buttery, melt in your mouth cherry-chocolate cookie. They remind me of the Snowballs that I make at Christmas time for my husband. I love making these for Christmas as well. They are certainly dressed for the occasion. :-)
This recipe comes from a small Christmas cookie magazine by Betty Crocker.
P.S. Sometime I omit the drizzle of chocolate and they are still just as yummy.
I do hope you enjoy.
1(I drain the cherries first and slice them up and put on a paper towel.) This is just my preference.
2Heat oven to 400 F. IN large bowl, beat butter with electric mixer on medium speed until fluffy. Gradually beat in 1/2 cup powdered sugar until light and fluffy. Stir in almond extract. In medium bowl, mix flour and salt. On low speed, beat flour mixture into butter mixture until well blended. Stir in cherries.
3Shape dough into 1-inch balls. ON ungreased cookie sheet, place balls 2 inches apart.
4Bake 9 to 11 minutes (I had to take mine out 7 or 8 minutes, just keep a watch on them about that time) or until edges just begin to brown. Cool slightly. Measure 1/2 cup powdered sugar into small bowl. Roll each cookie in powdered sugar. Place on cooling rack to cool completely.
5Place chocolate chips in small resealable freezer plastic bag. Microwave on High 45 to 60 seconds, turning bag over every 20 seconds. Squeeze bag until chops are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled cookies. Let stand at room temperature at least 30 minutes until chocolate hardens before storing.
To make it easier to chop the cherries, dip knife in water or use kitchen scissors sprayed with cooking spray.
Refrigerate cookies 10 minutes to reduce cooling time and set the chocolate faster.