Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Berry-Filled “Snowball” Cookies




Source of Recipe


yankeemagazine.com


List of Ingredients




3/4 cup sliced almonds
3/4 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter, sliced and softened
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1-2/3 cups all-purpose flour
1/2 teaspoon fine salt
3/4 cup (approximately) preserves (your favorite flavor)
1 cup confectioners’ sugar


Recipe



In a food processor, pulse almonds and sugar until very finely ground. Add butter and process until smooth, about 1 minute. Scrape dough down from the sides of the processor. Add vanilla and almond extracts and pulse a few times to combine. Add flour and salt and pulse until a soft dough forms. Turn dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1-1/2 inches wide. Wrap and refrigerate 30 minutes.

Heat oven to 325º.

Slice dough into 1/2-inch-thick pieces and flatten until about 1/4 inch thick. Spoon 1/4 teaspoon preserves into center of each piece. Fold in sides and gently roll into a ball. Place on a baking sheet lined with parchment paper or Silpat (a silicone baking sheet), and press gently to slightly flatten. Bake about 8 minutes; then rotate baking sheets. Bake another 8 to 10 minutes.

Cool cookies briefly on a rack; then gently toss in confectioners’ sugar until evenly coated. Return to rack and let cool to room temperature. Then toss again in confectioners’ sugar.

YIELD: 3 Dozen