** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cream shortening and cream cheese in a large mixing bowl; gradually add sugar, beating until light and fluffy.
2. Add egg; beat well. stir in almond extract. .
3. Sift together flour, soda and salt in a medium mixing bowl; add to creamed mixture, beating well.
4. Chill 1 hour. . Shape dough into 1 inch balls; roll in pecans.
5. Place 2 inches apart on ungreased cookie sheets.
6. gently press a cherry half in center of each cookie.
7. Bake at 350 degrees for 12-15 minutes. remove to wire racks to cool.
8. Store in airtight containers in refrigerator up to 1 week.
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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin E with 100% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Cheese, Almonds, Sulfites, Cherry, Natural Sweeteners, Pecan allergies.