ALMOND SNOWBALL COOKIES

 

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Ingredients

  • 3/4 cup sliced almonds
  • 3/4 cup sugar
  • 3/4 cup unsalted butter, softened
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • 1 2/3 cups flour
  • 1/2 teaspoon fine salt
  • 1 cup powdered sugar

Directions

  • Pulse almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inutes long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes. Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.
  • Cut the chilled dough into 1/2 inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15-20 minutes. Put the confectioners sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners sugar until evenly coated. Return to rack.

Notes

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