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1 cup butter, softened 1/2 cup sifted icing sugar 1 tsp. vanilla 2 1/4 cups flour 1 cup ground almonds 60 whole maraschino cherries, patted dry granulated sugar Cream butter, icing sugar and vanilla together thoroughly, add flour and mix well. Stir in almonds. Flatten a small amount of dough in your hands. Place a cherry in centre and wrap dough around to cover cherry completely. Shape into smooth ball. Place on ungreased baking sheet. Bake at 325 F 10-15 minutes or until light golden. Roll balls in sugar while warm. Yield 5 dozen cookies. Note: For nut blossoms, wrap dough around filberts or pecans instead of cherries and bake as directed. Submitted by Mrs. John (Mary) Gauthier, Stanhope.