CHOCOLATE-CHERRY SNOWBALLS

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1 hr 25 min Prep
2 hr 5 min Total
Pie Iconb
48 Servings

Tender tea cookies are enhanced with pretty specks of candied cherries and a delightful chocolate drizzle.


Ingredient List
  • Small check mark in a circle icon1 cup butter, softened
  • Small check mark in a circle icon1/2 cup powdered sugar
  • Small check mark in a circle icon1/2 teaspoon almond extract
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1 cup (8 oz) candied cherries, finely chopped
  • Small check mark in a circle icon1/2 cup powdered sugar
  • Small check mark in a circle icon1/2 cup dark chocolate chips
Preparation
  1. Heat oven to 400°F. In large bowl, beat butter with electric mixer on medium speed until fluffy. Gradually beat in 1/2 cup powdered sugar until light and fluffy. Stir in almond extract. In medium bowl, mix flour and salt. On low speed, beat flour mixture into butter mixture until well blended. Stir in cherries.
  2. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
  3. Bake 9 to 11 minutes or until edges just begin to brown. Cool slightly. Measure 1/2 cup powdered sugar into small bowl. Roll each cookie in powdered sugar. Place on cooling rack to cool completely.
  4. Place chocolate chips in small resealable freezer plastic bag. Microwave on High 45 to 60 seconds, turning bag over every 20 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled cookies. Let stand at room temperature at least 30 minutes until chocolate hardens before storing.
Tips
  • To make it easier to chop the cherries, dip knife in water or use a kitchen scissors sprayed with cooking spray.
  • Refrigerate cookies 10 minutes to reduce cooling time and set the chocolate faster.