Here’s a serious Christmas cookie; it’s white as snow, has a little Christmas red, and is full of fat, just like Santa. How could you be wrong? It’s also sweet with a crunchy texture and has a hint of almond flavor. This recipe comes from my grandmother. She has been making these cookies at Christmas for as long as I can remember Christmas. Funny thing is, she brings these over for Christmas every year, but I refused to try them until about two years ago. I think she was afraid of the cherry piece in the middle. So I’m here to tell you not to be afraid, they are good even if you don’t like cherries. Be brave this year and try that Christmas cookie that looks weird and has too many nuts stuck in it, you just might like it.

Tip: To crush cereal, use a food processor or place cereal in a sealed bag and crush with a rolling pin. These cookies also freeze well.

1/2 cup butter
3 oz. cream cheese, softened
1/2 cup of sugar
1/4 teaspoon almond extract
1 cup of flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups crushed cereal (Rice Krispies or Cornflakes work well)
maraschino cherries, stemmed and quartered

Beat butter and cream cheese until fluffy. Mix sugar and almond extract until smooth. In a separate bowl, mix the flour, baking powder, and salt. Add the flour to the butter and cream cheese mixture. Stir until combined. Chill dough 1 to 2 hours until firm. Roll cold dough into 3/4-inch balls. Rollballs in crushed cereal. Lightly push the cherry piece into the center of the ball. Place balls on baking sheet 2 inches apart. Bake at 350 degrees for 12-15 minutes or until lightly golden.