Cherry Almond Snowdrops
(about 3 dozen)
2 cups plus 2 tbsp. Cake Flour
1¼ cups Powdered Sugar, divided
¼ tsp. Salt
1 cup Unsalted Butter, cold & cubed
2 tsp. Vanilla Extract
½ tsp. Almond Extract
½ cup Dried Cherries, chopped
¼ cup Almonds, toasted & finely chopped
Place flour, ¾ cup sugar and salt in a food processor and pulse to combine. Add butter and both extracts to flour mixture and pulse until mixture resembles little peas. Add cherries and almonds, then pulse to combine. Dough will be crumbly. Shape dough into 1 inch balls pressing firmly to adhere. Place on an ungreased baking sheet 1 inch apart. Bake in a pre-heated 350 degree oven for 10-12 minutes or until lightly browned. Cool cookies in pan for 10 minutes. Now roll warm cookies in remaining powdered sugar and place on wire rack to cool completely.
Note: To toast the almonds, place in a skillet over low heat. Stirring occasionally, heat until lightly browned and fragrant.
Ideas for Future Efforts____________________________________________