Nutcracker Sweets

Yield: 4 servings ( Serving Size: Dozen )
Community Recipe from


  • 1 cup(s) butter Softened
  • 1/4 cup(s) granulated sugar
  • 1/2 teaspoon(s) Almond extract
  • 2 cup(s) all-purpose flour
  • 1 1/2 cup(s) Ground almonds
  • 1/4 teaspoon(s) salt
  • 1 6-ounce jar maraschino cherries Drained and chopped
  • powdered sugar


  1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/4 cup granulated sugar, beating well. Add almond extract, beating well.

  2. Combine flour, almonds and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture; stir cherries into dough.

  3. Shape dough into 1" balls. Place 1" apart on un-greased baking sheets.

  4. Bake at 325 degrees for 16-18 minutes or until bottoms are lightly browned. Cool 2 minutes on baking sheets.

  5. Roll cookies in powdered sugar twice. Transfer cookies to wire racks to cool completely.
March 2013

This recipe is a personal recipe added by Carolinagagirl and has not been tested or endorsed by MyRecipes.

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