CHERRY WALNUT BALLS

Ingredients:

1/4 cup coarsely chopped maraschino cherries
1 cup powdered sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
2 cups flour
3/4 cup chopped walnuts, toasted*
Powdered Sugar

Directions:

1. Preheat oven to 325F.

2. Drain maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.

3. 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. Scrape 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.

4. 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.
Transfer cookies to wire racks and cool completely.

5. If desired roll cooled cookies in additional powdered sugar before serving.

Makes about 48 balls

NOTES:

To toast nuts spread them in a single layer in a shallow baking pan. Bake in a preheated 325 F. oven 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 seperated by pieces of waxed paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Thaw cookies if frozen before serving.