1 cup butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups flour
1 cup oatmeal
1/2 teaspoon salt
36 maraschino cherries, drained and patted dry
2 cups confectioners' sugar
1/4 to 1/3 cup milk
2 cups shredded coconut, finely chopped
Preheat the oven to 350 degrees F.
With an electric mixer, cream the butter and confectioners' sugar together
until light and fluffy. Beat in the vanilla and coconut extract. Add the flour,
oatmeal, and salt; beat until the mixture comes together into a dough.
Divide the dough and form into 36 balls about 1-inch in diameter.
Flatten each ball into a disk in the palm of your hand, place a cherry in the
center, and reshape the dough around the cherry into a ball, completely
enclosing the cherry.
Place the balls about 2-inch apart on ungreased baking sheets.
Bake for 18-20 minutes or until the cookies are lightly golden.
Transfer the cookies to a wire rack to cool.
In a small bowl, combine the confectioners' sugar and enough milk to achieve
a smooth dipping consistency. Dip each cookie into the icing mixture and
then roll the cookie in the coconut. Place the cookies on a clean baking
sheet and refrigerate or let stand at room temperature until set.
These simple tea cookies have a cake-like consistency. They are rolled in coconut and
have a maraschino cherry surprise tucked inside. Cherry Snowball Cookies are easy to
make and are not too sweet.