TongueOnFire
Rest In Peace Amanda, You Will Be Missed
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- Aug 7, 2004
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Cherrypecan Balls
Ingredients:
1 c Shortening
3 oz Cream cheese, softened
1 c Sugar
1 Egg
1 t Almond extract
2 1/2 c Flour, all purpose
1/4 ts Baking soda
1/2 ts Salt
1 3/4 c Pecans, finely chopped
36 Maraschino cherries,
-halved
Directions:
Cream shortening and cream cheese in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg; beat well. stir in almond extract. . Sift together flour, soda and salt in a medium mixing bowl; add to creamed mixture, beating well. Chill 1 hour. . Shape dough into 1 inch balls; roll in pecans. Place 2 inches apart on ungreased cookie sheets. gently press a cherry half in center of each cookie. Bake at 350 degrees for 12-15 minutes. remove to wire racks to cool. Store in airtight containers in refrigerator up to 1 week. Yield 6 dozen
Ingredients:
1 c Shortening
3 oz Cream cheese, softened
1 c Sugar
1 Egg
1 t Almond extract
2 1/2 c Flour, all purpose
1/4 ts Baking soda
1/2 ts Salt
1 3/4 c Pecans, finely chopped
36 Maraschino cherries,
-halved
Directions:
Cream shortening and cream cheese in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg; beat well. stir in almond extract. . Sift together flour, soda and salt in a medium mixing bowl; add to creamed mixture, beating well. Chill 1 hour. . Shape dough into 1 inch balls; roll in pecans. Place 2 inches apart on ungreased cookie sheets. gently press a cherry half in center of each cookie. Bake at 350 degrees for 12-15 minutes. remove to wire racks to cool. Store in airtight containers in refrigerator up to 1 week. Yield 6 dozen