1 cup butter or margarine, softened
1 cup confectioners' sugar
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup roasted and finely chopped Oregon hazelnuts
1 8-ounce jar red maraschino cherries, drained and chopped
1/2 teaspoon vanilla
Servings: 24
Cream butter and sugar until light and fluffy. Add flour and salt; blend thoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape into small balls and place on ungreased baking sheets. Bake in a 275º oven for 30 minutes, or until cookies are lightly browned.
Servings: 24
1 cup confectioners' sugar
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup roasted and finely chopped Oregon hazelnuts
1 8-ounce jar red maraschino cherries, drained and chopped
1/2 teaspoon vanilla
Servings: 24
Cream butter and sugar until light and fluffy. Add flour and salt; blend thoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape into small balls and place on ungreased baking sheets. Bake in a 275º oven for 30 minutes, or until cookies are lightly browned.
Servings: 24
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