 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 30 |
|
Crispy on the outside, these eye-catching cherry-topped cookies are chewy and tender on the inside. They're a great hit whenever I take them to holiday parties or cookie exchanges! Ingredients:
1/2 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1/2 cup sugar |
1/4 teaspoon almond extract |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/8 teaspoon salt |
3/4 cup crushed crisp rice cereal |
15 red and/or green maraschino cherries, halved and patted dry |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
2. Shape dough into 1-in. balls; roll in crushed cereal. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Immediately press a cherry half into the center of each cookie. Remove to wire racks to cool. Yield: 2-1/2 dozen.
|
|