Almond Snowball Cookies
Source of Recipe
Aunt Saunny
3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened, (1 1/2 sticks)
1 /2 teaspoon pure vanilla extract
1./8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioner's sugar
Pulse the almonds and sugar in a food processor until 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 the almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough 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 for 30 minutes. Preheat the oven for 325 degrees F. Line two baking sheets with parchment paper.
Chill the dough into 1/2 inch pieces and roll by hand into balls. Space the cookies evenly onto the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioner's sugar in a pie pan. Briefly cool the cookies on a rack, then gently toss in the confectioner's sugar until evenly coated. Return to rack and cool to room temperature, then toss again into the confectioner's sugar.
Prep time: 20 minutes
Cook time: 20 minutes
Inactive Prep time: 1 hour 30 minutes
Yield: About 30 cookies
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