Usually these go up on Wednesday, but it was one of those weeks and I was spending some time drowning after the Gluten Free Expo…which was a great show, mind you!…and I thought I had blogs already schedule. Le whoops! Sooo…here’s this week’s experiment and we’ll get back on track for next week. 🙂
For those who asked…things going well with baby. We find out next week whether it’s a boy or a girl! Keep your fingers crossed for us!
The Great Cookie Experiment- Cherry Snowballs
I have made these cookies before. You have made these cookies before. Almost everybody has some version of this cookie recipe. This is a new variation on a favorite cookie that I haven’t tried yet, and I think I like the change a lot. The cookie is known as a lot of things: Sandies, Mexican Wedding Cookies, Russian Tea Cakes, Shortbread Cookies, and I’m sure a few hundred other variations that I haven’t even come across yet. It’s a basic shortbread cookie- butter, flour, powdered sugar- rolled into balls, baked, then rolled in powdered sugar. THIS one is different, however, because you put a maraschino cherry in the middle….mm…cherries….. The result is a really yummy cookie that gives you the rich shortbread taste with a surprise burst of cherry goodness in the middle. It’s lovely for the holidays as it will be pretty on any cookie tray, AND have a pretty Christmas red center as a bonus.
The only drawback is that many of my friends don’t like maraschino cherries. I KNOW, they hate nuts AND coconut AND cherries. Actually, it’s not the friends who hate nuts who hate cherries, and some like coconut but hate the nuts, and some like the nuts but hate the….well, you get the idea. The good news is that even some of the people who would normally balk at ANYTHING that starts with maraschino still tried it and liked it. Some didn’t. If you’re catering your next event for a bunch of maraschino cherry haters, this is not the cookie for you. If you love them, and they love them, you’ll want to try these!
1 cup butter
½ cup powdered sugar
2 cups flour
1 jar (6 oz) maraschino cherries without stems, drained and halved
Additional powdered sugar
In a large bowl, cream the butter and powdered sugar until light and fluffy. Gradually add the flour and mix together well. Shape a tablespoonful of dough until the bottoms are browned. Roll warm cookies in powdered sugar. Cool on wire racks. Makes about 2 ½ dozen.