These holiday Honey Butterball cookies look similar to Mexican Wedding Cakes, Swedish Tea Cakes, Russian Tea Cakes, etc., but they are a softer cookie.

More of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

8 tablespoons butter, room temperature
3 tablespoons honey
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1 cup finely chopped toasted nuts*
1/2 cup dried tart cherries
3/4 cup sifted powdered (confectioners) sugar

* How to toast nuts - Spread nuts in a single layer on a baking pan (one with walls is best) for toasting in the oven. Cook at 400 degrees F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting.

In a large bowl, cream butter. Beat in honey; gradually stir in flour, salt and vanilla extract. Mix in nuts and dried cherries. Wrap dough in plastic wrap and refrigerate 1 hour.

Preheat oven to 300 degrees F.

Using your hands, roll dough into 1-inch balls. Place onto ungreased cookie sheets 2-inches apart. Bake 35 to 40 minutes or until a dark golden brown. Remove from oven and cool slightly on wire racks.

While cookies are baking, place the powdered sugar in a shallow dish.

While cookies are still warm, roll the cookies in powdered sugar. When cookies have cooled completely, roll them again in the confectioners sugar to give them a nice even coating of sugar.

Store in an airtight container.

Yields 3 dozen cookies.