Christmas Morning Cookies
Laura Carr writes, "Similar in appearance to Russian Teacakes or Mexican Wedding Cookies, these have a fragrant hint of almond and a uniquely fruity-nutty profile. They're even better the next day, after the flavors have had a chance to meld. We eat these (surprise) on Christmas morning. Yep, for breakfast."
Ingredients
- 1 Cup butter (2 sticks), softened
- 1/3 Cup sugar
- 1-2 tsp. water
- 2 tsp. ALMOND EXTRACT
- 1tsp. VANILLA EXTRACT
- 2 Cups all-purpose flour
- 1 Cup chopped pistachios
- 32dried cherries, for topping
- 2Cups powdered sugar, for coating
Directions
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the ALMOND and VANILLA EXTRACT and mix well, using just enough water to help the dough stick together if need be. Fold in the flour and pistachios, and let the dough chill for 1-2 hours in the fridge.
- When ready to bake, preheat the oven to 325°. Shape the dough into balls and place on ungreased cookie sheets. Press one cherry on top of each cookie and bake for 20 minutes. The bottoms will be light golden brown. Remove from the pans and let cool at least 30 minutes.
- Place the powdered sugar in a big zip-top bag and, a handful at a time, drop the cookies in and gently shake to coat.
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