Cherry Almond Snowdrops Recipes

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CHERRY-ALMOND BALLS



Cherry-Almond Balls image

I have included this treat in my Christmas baking for years, much to the delight of my family. Instead of almonds, I'll sometimes use pecans, and they're equally loved. -Ada Rost, Hernando, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 8

3/4 cup butter, softened
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped almonds
60 red and/or green candied cherries
Additional confectioners' sugar

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. , Roll 1 teaspoon of dough around each cherry. Place on greased baking sheets. Bake at 325° for 15-20 minutes or until lightly browned. Remove to wire racks to cool slightly; roll in confectioners' sugar.

Nutrition Facts :

CHERRY-ALMOND SNOWBALLS



Cherry-Almond Snowballs image

Provided by Food Network Kitchen

Time 1h50m

Yield about 30 cookies

Number Of Ingredients 9

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

Steps:

  • 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.

CHERRY SNOWBALLS



Cherry Snowballs image

A juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of a newspaper more than 30 years ago. -Evy Adams, West Seneca, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 12

1 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
36 maraschino cherries, well drained
COATING:
2 cups confectioners' sugar
1/4 to 1/3 cup whole milk
4 cups sweetened shredded coconut, finely chopped

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. , Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool. , Stir together confectioners' sugar and enough milk to reach a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 174 calories, Fat 9g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 102mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

CHERRY ALMOND CHEWS



Cherry Almond Chews image

I make these attractive cherry coconut cookies every Christmas for family and friends. During that busy time of year, I appreciate the fact that they freeze well, so I can make them ahead.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 11

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/2 cups sweetened shredded coconut
3/4 cup chopped almonds or pecans, optional
1 jar (16 ounces) maraschino cherries, drained and halved

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in coconut and nuts if desired. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 152 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 106mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY ALMOND PRESERVES



Cherry Almond Preserves image

This recipe came from my mother-in-law. It's very old-fashioned-in fact, the friend who gave it to her used to cook it up on an old wood stove. With all the cherry orchards here in Bitterroot Valley, I make two batches of these preserves each summer. (I get the cherries from a nearby cannery by the gallons!) My family likes them on fresh bread, muffins, pancakes and even ice cream-the consistency's similar to a topping. I have to be careful, though, and ration the jars out or they'd be the first thing to disappear from the root cellar! Both my husband and I serve as 4-H leaders. We have three children-girls 16 and 14 and a son who's 12.

Provided by Taste of Home

Time 45m

Yield 11 half-pints.

Number Of Ingredients 5

8 cups pitted sour cherries (about 4 pounds)
1-1/2 cups water
10 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon almond extract

Steps:

  • In a stockpot, bring cherries and water to a boil; boil 15 minutes. , Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil 4 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in extract. Ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

CHERRY-ALMOND SNOW COOKIES



Cherry-Almond Snow Cookies image

I came up with this recipe after trying to find a similar one online. Since I couldn't find what I was looking for, I made it up myself! The results were delicious (according to the raves from my family).

Provided by colleen

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 11

1 cup softened butter
2 cups powdered sugar, divided, or more as needed
½ cup white sugar
¼ cup finely chopped maraschino cherries
3 tablespoons amaretto liqueur
2 tablespoons tart cherry juice concentrate
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup ground almonds
2 cups all-purpose flour
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, 1 cup powdered sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in cherries, amaretto liqueur, cherry juice concentrate, vanilla extract, and almond extract. Beat in ground almonds.
  • Combine flour and salt in a separate bowl; add to butter mixture and blend until well combined. Roll dough into 1 1/2-inch balls and place on the prepared baking sheets with room in between, as cookies will expand with baking.
  • Bake in the preheated oven until edges are golden, about 20 minutes. Cool on the baking sheets for 10 minutes.
  • While cookies are cooling, place remaining 1 cup powdered sugar in a bowl. Coat each cookie in powdered sugar until completely covered. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 17.7 g, Cholesterol 13.6 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 53.4 mg, Sugar 11 g

CHERRY ALMOND SNOWBALLS RECIPE - (5/5)



Cherry Almond Snowballs Recipe - (5/5) image

Provided by hanley89

Number Of Ingredients 9

3/4 cup chopped almonds
1 1/4 cups all purpose flour
1 1/2 sticks( 12 tbs) unsalted butter, at room temperature
1 1/2 cups confectioner's sugar
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1/4 cup dried cherries
3 tbsp amaretto liqueur

Steps:

  • 1. Preheat oven to 350. Transfer almonds to food processor and pulse till finely ground. Add the flour and pulse to combine 2. Beat butter in a mix master till light and fluffy, 3-5 minutes. Add 1/2 cup confectioner's sugar, vanilla and almond extract and salt , beat till combined.Reduce mixture speed to low, add flour mixtureand beat until just incorporated. Cover and refrigerate until slightly firm , about 30 minutes 3. Meanwhile, combine the dry cherries, amaretto and 1 tbs water in a small microwave safe bowl and microwave30 seconds;set aside until the cherries are plump about 20 minutes 4.Scoop out a tablespoon of dough, press a dried cherry in center, then shape into a ball,enclosing the cherry. Repeat with remaining dough and arrange one inch apart on parchment lined cookie sheets. Bake until lightly golden on the bottom ( 15-20 minutes). 5.Put the remaining 1 cup of confectioner's sugar in a large shallow bowl. Let ccokies cool 5 minuteson the baking sheets, then carefully transfer to the bowl with the sugar and gently toss. Transfer to racks completely, then toss in sugar again 6. Place in a airtight container with waxed paper between layers

CHERRY ALMOND CRISP



Cherry Almond Crisp image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 8 individual crisps

Number Of Ingredients 14

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Dash nutmeg
1 1/2 sticks cold butter
1/2 cup slivered almonds
Four 12-ounce bags frozen tart cherries
1/4 cup cornstarch
2 teaspoons almond extract
2 cups heavy cream
2 tablespoons granulated sugar
Vanilla ice cream, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
  • Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
  • Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
  • Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
  • Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
  • To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
  • Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

LEMON SNOWDROPS



Lemon Snowdrops image

I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. -Bernice Martinoni, Petaluma, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon lemon extract
2 cups all-purpose flour
Sugar
FILLING:
1 large egg, room temperature, lightly beaten
2/3 cup sugar
2 teaspoons grated lemon zest
3 tablespoons lemon juice
4 teaspoons butter
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely., For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour., To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator. Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 94mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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