CHERRY-ALMOND BALLS
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
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 CHEESECAKE BALLS
Soft cream cheese, maraschino cherries, and coconut are rolled in graham cracker crumbs for these easy, decadent cherry cheesecake balls. Keep refrigerated.
Provided by Shelley Chrapun
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h10m
Yield 24
Number Of Ingredients 7
Steps:
- Beat cream cheese, sugar, butter, and vanilla extract together in a bowl using an electric mixer. Beat in coconut and cherries.
- Drop batter by teaspoonfuls into graham cracker crumbs and form into balls; roll again and place on wax paper-lined baking sheets.
- Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 69 calories, Carbohydrate 7.2 g, Cholesterol 11.2 mg, Fat 4.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 45 mg, Sugar 5.3 g
CHERRY SNOWBALLS
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
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-WALNUT BALLS
A surprising and delicious filling of maraschino cherries and toasted walnuts makes these sweet bites irresistible. Powdered sugar makes a quick (and delicious) topper. They will be well received as gifts also.
Provided by Annacia
Categories Dessert
Time 58m
Yield 48 cookie balls
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F
- Drain maraschino cherries on paper towels; pat dry to remove any excess liquid.
- Set cherries aside.
- Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
- Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally.
- Beat in as much flour as you can with the mixer.
- Stir in any remaining flour, nuts, and cherries with a wooden spoon.
- Shape dough into 1-inch balls.
- Place 2 inches apart on ungreased cookie sheets.
- Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
- Cool 5 minutes on cookie sheets on wire racks.
- Roll warm cookies in powdered sugar to coat and transfer cookies to wire racks and cool completely.
- If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
- *NOTE: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
- TO STORE: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Nutrition Facts : Calories 69.9, Fat 5.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 27.4, Carbohydrate 5.5, Fiber 0.3, Sugar 1.3, Protein 0.9
CHERRY NUT BALLS
I love maraschino cherries and coconut. These are so easy that the kids can prepare them and they are great to have in the fridge for a pop in the mouth snack! We usually double this and use a cookie scoop do depending on how big (or small) you make them is how many you will get. Cooking time is chilling time.
Provided by LAURIE
Categories Dessert
Time 2h10m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except nuts. Refrigerate for two hours.
- Shape into 1-inch balls and roll each in ground nuts.
- Serve immediately or cover and keep in refrigerator until ready to eat.
COCONUT CHERRY BALLS
This is a Christmas tradition at my house. These are great no bake sweets, however they are quite sweet.
Provided by E Frail
Categories Dessert
Time 40m
Yield 38 balls, 1 serving(s)
Number Of Ingredients 6
Steps:
- 1) Cream together all ingredient except the graham crumbs.
- 2) Drain cherries and pat with a paper towel.
- 3) Cover a cherry with coconut mixture and roll into a ball in the palm of your hand.
- 4) Roll ball in graham crumbs
- 5) Place in fridge or freezer.
Nutrition Facts : Calories 1796, Fat 42.3, SaturatedFat 32.9, Cholesterol 1.5, Sodium 638.5, Carbohydrate 355.9, Fiber 12.4, Sugar 315.9, Protein 8.3
CHERRY SNOWBALLS
These simple cookies have a delicate buttery flavor complemented by the cherry surprise in the center.
Provided by looneytunesfan
Categories Dessert
Time 35m
Yield 30 cookies
Number Of Ingredients 5
Steps:
- In a mixing bowl, cream butter and confectioners' sugar; gradually add flour. Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 inches apart on ungreased baking sheets.
- Bake at 325° for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
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