This is a version of the popular snowball cookies. Cherries, coconut, and walnuts have been added. They are easy to make, not overly sweet, and make a pretty festive pink color inside from the addition of the chopped maraschino cherries.
Original recipe makes 18 cookies
Ingredients
1 1/4 cups confectioners’ sugar, divided
1/2 cup butter, softened
1 cup all-purpose flour
1/4 cup quick cooking oats
1/4 cup finely chopped sweetened coconut
1/4 cup finely chopped walnuts
1 pinch salt
15 maraschino cherries, finely chopped
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PREP
20 mins
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COOK
20 mins
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READY IN
40 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat 1/4 cup confectioner’s sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds.
- Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds.
- Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners’ sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners’ sugar to coat.
Nutrition
Calories: 131 kcal
Carbohydrates: 17.1 g
Cholesterol: 14 mg
Fat: 6.7 g
Fiber: 0.6 g
Protein: 1.2 g
Sodium: 40 mg