The Rockefeller Christmas tree light ceremony was tonight here in NYC. It was so beautiful.
You’ll have to believe me if you don’t live here, but it is seriously impressive in person. (Ok, truth is I was sitting at home, watching it happen on TV, but I promise, I go see it in person later every year!)
I love the spectacle of that giant tree, with all the other twinkly lights on trees around the plaza. Looking down on the ice skating rink (another truth, I’ve never skated on that rink. Someday) is magical. And looking down the aisle of buildings and seeing the Saks 5th Avenue light display blinking to choreographed music on the front of the building. It’s Christmas!!!
I can’t give you that in-person experience. But I can give you a mouthful of deliciousness! These cookies are a nod to classic Mexican wedding cookies, but with holiday cherries dazzling throughout. I’m so happy right now that it’s the season of eating as many cookies as you want.
- ¼ cup coarsely chopped maraschino cherries
- 1 cup unsalted butter softened
- ½ cup confectioners' sugar
- 1 tsp coconut extract
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ⅓ cup unsweetened shredded coconut
- ¾ cup lightly toasted blanched almonds finely ground
Drain cherries on a paper towel.
In a mixing bowl, beat butter, confectioners' sugar and extracts until smooth. Mix in flour, coconut and almonds, then stir in cherries. Wrap and chill dough for 30 min.
Heat oven to 325°F. Roll dough into 1-inch balls; place on baking sheets. Bake until bottoms are just golden, about 15 min. Cool on pans for 2 min. Transfer to wire racks and cool completely. To serve, roll cookies in extra confectioners' sugar. Unsugared cookies can be stored, airtight, for up to 5 days.
Unsugared cookies can be stored, airtight, for up to 5 days.
Recipe by Tara Bench
Food Stylist: Sarah Neumeier