Frosted Snowball Cookies (makes 6-7 dozen)

5 c. SR flour

1/2 c. butter, melted and cooled

1/3 c. heavy cream

2 eggs, lightly beaten

1 c. sugar

1 t. vanilla

1 t. maraschino cherry juice

1c. chopped pecans, optional

10 oz. jar maraschino cherries, drained, dried, chopped

Glaze:

2 T. butter

4 T. maraschino cherry juice

1 c. powdered sugar

I halved this recipe. Turned out fine. Beat together eggs, sugar, and vanilla for 3 minutes. Add cooled melted butter, cream, and chopped cherry pieces. Add flour gradually. Add nuts, if using. Blend until dough holds. Place on plastic wrap and shape into a disk. Wrap in plastic and chill for 30 minutes.  (I didn't wrap or chill.) Heat oven to 350. Line baking sheets with parchment paper. Remove dough from refrigerator and scoop small amounts (about the size of a doughnut hole). Place on lined baking sheets. Bake 10-12 minutes. Allow to cool before glazing. Heat butter and 2 T. juice in a microwave safe bowl until butter is melted. Stir in powdered sugar. Add more juice to make desired consistency. Glaze cookie tops or dip the whole cookie in glaze if desired. Set aside until set. (May be placed in refrigerator for 10 minutes to set up faster.)

1st pic: before baking; 2nd pic: glaze; 3rd pic: after baking & glazing.