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1/4 C. quick-cooking rolled oats
1 c. unsalted butter, room temperature (2 sticks)
30 maraschino cherries
1/2 C. powdered sugar, plus additional for garnish
1 1/2 tsp. vanilla extract
2 C. all-purpose flour
1 tsp. Clabber Girl Baking Powder
1/2 tsp. salt
1/2 C. ground walnuts
Preheat oven to 325° F. In a large bowl, beat butter, sugar and vanilla until creamy. In a separate bowl sift together flour, baking powder and salt. Add to creamed mixture and mix thoroughly. Stir in walnuts and rolled oats. Dough may be a little stiff. To form the cookies, use a cookie dough scoop (2 tablespoons) then roll into a ball, flatten a bit in by hand, add the cherry, then form the dough around, then rolled again to smooth the surface out. Bake on lightly greased cookie sheets at 325° F. for 15 minutes; cool slightly on wire rack. Roll in powdered sugar while still warm.
1/4 C. quick-cooking rolled oats
1 c. unsalted butter, room temperature (2 sticks)
30 maraschino cherries
1/2 C. powdered sugar, plus additional for garnish
1 1/2 tsp. vanilla extract
2 C. all-purpose flour
1 tsp. Clabber Girl Baking Powder
1/2 tsp. salt
1/2 C. ground walnuts
Preheat oven to 325° F. In a large bowl, beat butter, sugar and vanilla until creamy. In a separate bowl sift together flour, baking powder and salt. Add to creamed mixture and mix thoroughly. Stir in walnuts and rolled oats. Dough may be a little stiff. To form the cookies, use a cookie dough scoop (2 tablespoons) then roll into a ball, flatten a bit in by hand, add the cherry, then form the dough around, then rolled again to smooth the surface out. Bake on lightly greased cookie sheets at 325° F. for 15 minutes; cool slightly on wire rack. Roll in powdered sugar while still warm.