Cherry Snowballs: Best Cookie of 2013 Paloozer

Cherry Snowballs: Best Cookie of 2013 Paloozer

Original recipe makes 18 cookies

• 1 1/4 cups confectioners' sugar, divided
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 1/4 cup quick cooking oats

• 1/4 cup finely chopped sweetened coconut
• 1/4 cup finely chopped walnuts
• 1 pinch salt
• 15 maraschino cherries, finely chopped

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Beat 1/4 cup confectioner's sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds.
3. Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds.
4. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
5. Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners' sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners' sugar to coat. Pretty with some sparkly sugar in 2nd roll.
6. Debrief of 2013: think about intensifying the cherry flavor