These are so wonderful and delicious.
CHEERY ALMOND SNOWDROPS
2 cups plus 2 Tbsp. cake flour
3/4 cup plus 1/2 cup powdered sugar, divided
1/4 tsp. salt
1 cup cold butter cubed
2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup dried cherries, chopped
1/4 cup finely chopped almonds, toasted
Preheat oven to 350. Place cake flour, 3/4 cup powdered sugar and salt in a food processor; pulse until blended. Add butter and extracts pulse until butter is the size of peas. Add cherries and almonds; pulse until combined ( dough will be crumbly) .
Shape into 1-inch balls, pressing to adhere; place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned.
Cool on pans 10 minutes. Roll warm cookies in remaining powdered sugar. Cool on wire racks.