Cherry Vanilla Cookies

Posted by
So it looks like I’m officially on dessert duty for my monthly Brazilian and Latin music jam sessions. It all started when a close friend had a few folks over for her birthday. She told us to bring instruments, smiles, and positive energy. I brought two out of the three (I don’t have any instruments!), a cake, and a pie. Next thing you know, we had decided to get together at least monthly–to sing, to dance, to laugh, and to feed our souls and tummies. This is the dessert I brought to our last gathering. Inspired by the holidays and by Italian and Mexican weddings…

Cherry Vanilla Cookies

1 cup earth balance
1/2 cup sugar
1 tablespoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 cups chopped walnuts (or cashews or pecans)
1/3 cup chopped Maraschino cherries
confectioner’s sugar (to coat cookies)

*Pre-heat oven to 325 degrees F.
*Cream earth balance, sugar, vanilla. Chop walnuts and cherries. Mix flour, salt, walnuts. Add dry mixture to creamed mixture. Mix in cherries. Drop onto cookie sheet (either balls or crescents are nice!). Bake 10-15 minutes, until set, but not brown.

*Cool completely. Add confectioner’s sugar to zip lock bag, add cookies, close bag, shake, and remove cookies, and serve!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. These cookies look absolutely scrumptious! I like the cherries in them!

  2. Oh yummy. I love mexican wedding cakes but the addition of chopped cherries is brilliant! I am bookmarking this.

  3. YUM! I love Mexican wedding cookies–what a great twist!

  4. Woww.. i'm pretty sure I very nearly reached into my computer screen to grab one of those lovely cookies coated in all that sugar! Yuummm..

  5. Thanks to all! The little specs of cherry is great for the holiday season! 🙂