I had some Fairy Drop Cookies left in the freezer, a quarter pan of Oatmeal Caramelitas. a few half full candy dishes and some clementines in the house. I also have a very pretty serving platter with five compartments so I needed something with which to fill the last space. I decided to make Mom Klik's Cream Cheese cookies that we stuff with maraschino cherries and sprinkle with powdered sugar. These are Frank's favorite Christmas cookies but he likes to tint the cookie green with the red cherry inside. I don't find this at all attractive so these were made sans food coloring.
This recipe makes a lot of cookies so I had plenty to keep at home for dessert after dinner. The dough can also be used to make rolled or pressed cookies but we always use it for these Almond Cherry Snowballs and use this recipe for our rolled cookies. Happy last week of Advent everyone, Emmanuel is coming, Maranatha!
Almond Cherry Snowball Cookies
courtesy of Mom Klik
1 lb. butter, softened
1 (8 oz) pkg cream cheese
1 c. sugar
1 t. almond extract
4 cups flour
pinch of salt
1 jar maraschino cherries, drained and halved
Cream butter and cream cheese. Add sugar and almond extract and beat until light and fluffy. Sift together flour and salt. Gradually add to creamed butter using lowest setting on a stand mixer until combined. Refrigerate for an hour or two. Roll a rounded tablespoon of dough into a ball, make an indentation with your thumb or finger and place a maraschino cherry inside. Wrap and roll the dough around the cherry. Place on a parchment lined sheet of paper and bake in a preheated 350* oven for 15 minutes. Let cool completely and then sprinkle generously with sifted powdered sugar. Print Recipe