Cherry Walnut Cookies
These cookies are small but delicious. The cherry and walnut work well together. It’s a small but flavorful cookiethat’s nice to nibble on. The glitter gives it a festive look for the holidays.
Equipment
- Knives
- Parchment paper
Ingredients
- 1/2 Tbsp + 1 tsp Maraschino cherries , about 4 cherries drained, and diced
- 3 Tbsp Butter , softened
- 1 1/2 Tbsp Powdered sugar
- 1/8 tsp + 1/16 tsp Vanilla extract
- 1/8 tsp + 1/16 tsp Almond extract
- 2 Tbsp + 1 tsp Walnuts, chopped small
For Coating
- 2 Tbsp Powdered sugar
- 1/2 tsp Edible glitter , optional
Instructions
- Preheat oven to 325℉. Prepare a small rimmed baking sheet with parchment paper.
- Place cut cherries on a paper towel and remove excess cherry juice.
- In a 2-cup liquid measuring cup, add the butter and 1 1/2 Tbsp powdered sugar. Cream together using an immersion blender with a beaters attachment for 1 minute.
- Add almond, vanilla, and cherries. Stir together. Add the walnuts and flour and stir until combined. Don’t overmix.
- Form six small balls (about 1 Tbsp each). Place on the small rimmed baking sheet about 2 inches apart. Refrigerate for 10 minutes.
- Cook for 18 minutes (Yes,18 minutes) or until the bottoms of cookies are starting to brown.
- Cool on the cookie sheet for 5 minutes. Roll the warm cookies in the sugar and glitter. Place on a rack to cool completely.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1 CookieCalories: 110kcalCarbohydrates: 10gProtein: 1gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 45mgPotassium: 20mgSugar: 6gCalcium: 10mgIron: 0.3mg