This is one of my daughter Jessica’s favorite Christmas cookies. They are easy to make, and very festive.  Use either red or green cherries, or a combination of both.

Ingredients:

Dough:

1 cup unsalted butter, room temperature

½ cup granulated sugar

½ cup light corn syrup

2 large egg yolks

2½ cups all-purpose flour

Topping:

2 large egg whites, slightly beaten

2 cups finely chopped walnuts or pecans

About 4 dozen red or green candied cherries

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large bowl of an electric mixer, combine butter, sugar and corn syrup; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks; beat until thoroughly mixed. Add flour; stir until mixed.
   
   
2. Cover dough and refrigerate at least 2 hours.
   
   
3. Preheat oven to 325 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   
4. Shape dough into small balls, about 1” in diameter.  Tip: An ice cream scoop is ideal for making uniform-sized cookies.
   
   Topping:
5. Dip the top of each ball into beaten egg whites, and then dip the top into the chopped nuts.
   
   Bake:   
6. Place balls, nut side up, 2 inches apart onto baking sheets. Press a candied cherry into the center of each cookie. Bake 20 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Makes about 4 dozen cookies
   
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