Ingredients for Cherry Walnut Balls
- Maraschino Cherry
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, plus extra for rolling
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 cup walnuts
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How to Make Cherry Walnut Balls
- Preheat oven to 325°F (160°C).
- Toast walnuts: Spread 1 cup walnuts on a baking sheet and bake for 8-10 minutes, or until lightly golden, stirring once or twice. Let cool completely, then chop.
- Drain maraschino cherries on paper towels and pat dry to remove excess liquid.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter and ½ cup powdered sugar using an electric mixer on medium-high speed for 30 seconds.
- Beat in 1 teaspoon almond extract and 1 teaspoon vanilla extract until well combined.
- Gradually add 2 ½ cups all-purpose flour, beating with the mixer until just incorporated.
- Stir in the chopped walnuts and drained cherries using a wooden spoon until evenly distributed.
- Roll dough into 1-inch balls.
- Place balls 2 inches apart on ungreased baking sheets.
- Bake for 18-20 minutes, or until the bottoms are lightly browned.
- Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Once cool, gently roll the cookies in powdered sugar. You can add extra powdered sugar if desired.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
5g
Fat
12g
Carbs
1g
