1 cup soft butter
1/2 cup sifted icing sugar
1 tsp vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cup finely chopped pecans (we never added this)
Maraschino cherries, drained
Blend butter, 1/2 cup icing sugar and vanilla thouroughly. Sift flour and salt together and stir in with butter mixture. If using, add nuts. Chill dough approximately 30 minutes.
Heat oven to 400 F.
Wrap a heaping teaspoonful of dough completely around a cherry for each cookie. Be sure cherries are dry.
Set cookies on ungreased cookie sheet. Bake 10 minutes. Cookies will be set but not brown. While warm, roll cookies in icing sugar. Let cool. Makes about 36 cookies.
|I set the cherries out the night before, so they are good and dry for baking.|
|One lone snowball....|
|...becomes 36 snowballs. They don't look cooked but the bottoms are quite brown.|
|Rolled in icing sugar and ready to eat!|