Cherry Snowball Cookies

  • Serves

    makes 2 1/2 dozen


My mother always baked her famous cherry snowballs for Christmas. I still remember how those buttery almond-scented cookies, swathed in sugar, sparkled like fresh snow. To this day, I follow the same handwritten recipe, but now I bake the snowballs with a grown-up twist. While my mother's cookies hid green and yellow maraschino cherries inside, these decidedly adult holiday cookies are stuffed with liqueur-soaked Luxardo cherries from Italy. —Elizabeth Morris, Toronto


  • 2 cups flour
  • 1 tsp. baking powder
  • 14 tsp. kosher salt
  • 16 tbsp. unsalted butter, softened
  • 14 cup confectioners' sugar
  • 12 cup almond paste
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 cup (about 30) pitted Luxardo cherries, drained
  • 2 cups coarse decorating sugar


Step 1

Heat oven to 350°. Whisk flour, baking powder, and salt in a bowl. Using a hand mixer, beat butter and confectioners' sugar in another bowl until fluffy. Mix in almond paste, vanilla, and egg. Slowly add dry ingredients until dough forms. Roll dough into thirty 1-oz. balls. Working with 1 ball at a time, press thumb into dough and place a cherry in the center; roll dough into a ball, encasing cherry. Roll cookies in decorating sugar and place on parchment paper-lined baking sheets; bake until golden, about 20 minutes. Let cookies cool completely.

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