These cookies are another recipe from my retro/traditional cookie collection. I remember my grandma making these when I was little and they were always one of my favorites. Although back then, I tended to just pick the cherry out of the center and leave the rest for someone else.
I don’t do that anymore though, although my kids do try it sometimes. So, my husband and I have learned the fine art of appreciating the leftovers. And that’s easy with this dough. It’s a rich, buttery shortbread-type cookie with just a hint of almond flavor and a nice crunch from the pecans.
Rudolph’s Red-Nosed Cookies
- 1 c. butter, softened
- 1/4 c. powdered sugar
- 1 t. almond extract (or 2 t. vanilla)
- 2 c. flour
- 1 c. coarsely crushed pecans
- 1 small jar maraschino cherry halves
1. Beat butter until creamy. Add powdered sugar, extract and flour. Mix until combined and dough comes together.
2. Roll teaspoons of dough into balls then roll in crushed pecans to coat. Place balls on a baking sheet and make a finger-sized indentation in each ball. Place one cherry half in each cookie.
3. Bake at 325 degrees for 15-20 minutes. Cool on wire racks.