- ¼ cup maraschino cherries, coarsely chopped
- ¾ cup walnuts, toasted and chopped
- 1 cup butter, softened
- ½ cup powdered sugar
- ½ tsp black walnut extract
- ½ tsp Amoretti Madagascar Bourbon Vanilla (2 fold) Extract
- 2 cups all-purpose flour
- Powdered sugar
- Red and green sugar sprinkles
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Drain the maraschino cherries on paper towels and pat dry to remove any excess liquid. Set the cherries aside.
Spread the walnuts in a single layer in a shallow baking pan and bake in a preheated 325°F oven for 8 to 10 minutes, stirring once or twice. Cool the walnuts completely, chop them and set them aside with the cherries.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. Beat in the powdered sugar, almond extract, and vanilla until combined, scraping down the bowl occasionally. Beat in as much flour as you can with the mixer. Fold in any extra flour, the chopped walnuts, and the chopped cherries with a spatula.
Shape dough into 1-inch balls and place the dough balls 2 inches apart on the parchment lined cookie sheet. Bake the dough balls in a 325°F oven for 18 to 20 minutes, or until the bottoms are lightly browned. Cool the cookies for 5 minutes on the baking sheet. Roll warm cookies in the powdered sugar to coat and sprinkle them generously with the red and green sugar sprinkles. Transfer the cookies to wire racks to cool completely.