Cherry Almond Snowballs

Festive and delicious ~ Cherry Almond Snowballs! Easy to make, freezer friendly, and oh so tasty! Happy Holidays! 

It’s that time of year again! CHRISTMAS BAKING! This year,  I’m starting early and will be stocking the freezer over the next couple of weeks. Stay tuned for lots of yummy recipes!

Every year I make our Family Favorites but I also try a few new recipes.  These Cherry Almond Snowballs are a new recipe that I adapted from my “Pecan Sandies” recipe but with flecks of glazed cherries and almond flavoring instead of the pecans.  If you are not a fan of almond, just use vanilla extract instead. Besides being delicious they are a great make ahead freezer cookie. A great addition to your Christmas Cookie Tray.

Cherry Almond Snowballs

  • Servings: 22 - 24 Snowballs
  • Difficulty: easy
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A new take on a Sandie but with bits of glazed cherries and almond flavoring!  So delicious these Snowballs just might become a new Christmas favorite!


  • 1 cup butter, room temperature
  • 1/3 cup sugar
  • 1/2 tsp almond extract (or vanilla if you are not a fan of almond)
  • 1 TBSP cold water
  • 1/3 cup glazed cherries, whole then chopped finely
  • 2 1/4 cup all purpose flour
  • 3/4 cup icing sugar


Preheat oven to 350 degrees.

Cream butter and sugar with a mixer.  Add almond extract and cold water.  Mix to combine.

Finely chop glazed cherries.  Measure flour into a small bowl and add chopped cherries to flour.  Mix to combine and separate cherries.

Add cherry flour mixture to butter mixture.  Mix to combine.

Using a small ice cream scoop or a rounded tablespoon, roll dough into balls and place on lined cookie sheet.  Bake for 20 minutes.  Let cool completely.

Put icing sugar in a large baggie, add snowballs, one at a time, shake to cover with icing sugar.  These snowballs are freezer friendly so make a batch today and store for the holidays.  Enjoy!

NOTE: Measure the glazed cherries whole and then finely chop them  Mix them in the flour so you can separate the cherries and there are no big bunches / chunks.  If you are freezing these Snowballs, cook, cool and freeze ~ omit dipping them in the icing sugar until the Snowballs thaw.  I used red cherries but you could also use a mixture of red and green.

You might also like my Red Velvet Snowballs!

Loving this Life Living “Around the Bay” ~ DD

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Partridgeberry Orange Tea Biscuits

A delicate Berry (partridgeberry,blueberry or cranberry) Tea Biscuit that is very moist and melts in your mouth! FREEZES BEAUTIFULLY! 

Time to stock the freezer with Yummy Treats! The holidays are on the way and these Partridgeberry Orange Tea Biscuits freeze beautifully, they are ready for christmas morning, company, or with a great cup of tea! Full of partridgeberries, with a hint of orange, these biscuits absolutely melt in your mouth.

The first time I made these Partridgeberry Orange Tea Biscuits, I tried one that was still quite warm out of the oven and didn’t really like them…but then, once they cooled completely, I could not stop eating them! They are super fluffy, super moist and super tasty! Bake a batch today and pop them in the freezer.

Partidgeberry Orange Tea Biscuits

  • Servings: 24 Biscuits
  • Difficulty: easy
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A great treat to have in the freezer for Christmas morning or afternoon tea!  Super moist with the added mandarin juice…these biscuits literally melt in your mouth.  


  • 1 can mandarin oranges, drained and juice reserved
  • 1/2 cup sugar
  • 1 cup butter
  • 2 eggs
  • 1 TBSP vanilla
  • 4 cups all purpose flour
  • 3 TBSP baking powder
  • 1 cup partridgeberries, fresh or frozen

Egg Wash:  1 egg and 1 TBSP water, mixed together and beaten with a fork to combine.


Preheat oven to 400 degrees.

Drain mandarin oranges.  Set juice aside to use later in recipe. Mash mandarin oranges. Set aside.

Cream sugar and butter until smooth.  Add vanilla and eggs.  Mix until combined. Stir in reserved mandarin juice and mashed mandarin oranges.

In separate bowl, whisk together the flour and baking powder.  Gently mix into wet ingredients until just combined. Add partridgeberries and combine.  DO NOT OVERMIX!

On a floured surface, gently roll out dough to 1 inch thickness.  Cut into shapes and place on parchment lined cookie sheet.  Brush with egg wash.  Cook at 400 degrees for 12 minutes, until brown on the bottom and cooked through. Serve with butter or just as is! Enjoy 🙂 Makes 24 Biscuits.

NOTE:  If you don’t have partridgeberries, use either cranberries or blueberries!  Both would be delicious! Chop the cranberries if they are big.  I used frozen partridgeberries and used them straight from the the freezer.  If you use blueberries, do not thaw!  My biscuits were a little pale on the top, so I popped them under the broiler for couple of seconds until I got the desired color. Let cool completely before freezing.

Loving this Life Living “Around the Bay” ~ DD

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