Description
Description Delightful bite-sized cookies with a perfect blend of nutty pecans, tart cherries, and a melt-in-your-mouth texture, dusted with confectioners’ sugar.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour, sifted
- ¼ teaspoon salt
- 1 cup dried tart cherries, finely chopped
- 1 cup pecans, finely chopped
- 1½ cups confectioners’ sugar (for coating)
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Instructions
- In a large bowl, beat softened butter until light and fluffy (about 3-4 minutes).
- Add ½ cup confectioners’ sugar and mix until creamy; scrape down the bowl.
- Add vanilla and almond extracts, and mix on low speed until combined.
- In another bowl, whisk together sifted flour and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in chopped cherries and nuts until evenly distributed.
- Wrap dough in plastic and chill in the refrigerator for 30 minutes to 1 hour (optional).
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1 tablespoon balls and place on prepared baking sheets.
- Bake for 10-12 minutes until slightly golden and set in the center.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack.
- While warm, roll cookies in confectioners’ sugar to coat.
- Cool completely and give a second roll in confectioners’ sugar for snow effect.
Notes
- Notes
- Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.