Cherry Almond Snowball Cookies

Directions

1. 1
   Preheat oven to 325°F. Line 2 sheet pans with parchment paper.
2. 2
   With an electric mixer beat the butter and sugar until smooth and creamy, about 2 minutes.
3. 3
   Add almond extract.
4. 4
   Add flour and mix just until combined.
5. 5
   Add almonds and cherries and mix just until incorporated.
6. 6
   Drop by rounded spoonfuls (I use a #20 scoop) onto prepared sheet pan about 2 inches apart.
7. 7
   Bake until puffed and bottoms just begin to turn brown, about 15 minutes.
8. 8
   Let cool for about 5 minutes, then roll in powdered sugar. Return coated cookies to the sheet pan and let cool completely. Once cool, roll again in powdered sugar.
9. 9
   Cookie will keep in an airtight container at room temperature for up to 5 days.