Almond Snowballs

Nancy Potter


Another great cookie

pinch tips: Parchment Paper Vs Wax Paper


Makes about 5 dozen


1/2 c
slivered almonds
1 c
butter softened
1 tsp
vanilla extract
1 c
powdered sugar
2 1/2 c
all purpose flour
1/4 tsp
parchment paper
1/2 c
powdered sugar

Directions Step-By-Step

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
Process almonds in a food processor 30 seconds or until finely ground.
3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)
Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.

About this Recipe

Course/Dish: Cookies, Other Desserts, Nuts