Shelly's Recipe

ALMOND SNOWBALL COOKIES

Category: Cookies

3/4 cup each sliced almonds, sugar and unsalted butter, sliced and softened
1/2 tsp vanilla extract
1/8 almond extract
1 2/3 cup flour
1/2 tsp salt
1 cup confectioners sugar

Pulse almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape dough off the inside of the bowl. Add the vanilla and extract and pulse to combine. Add flour and salt and pulse to make soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inch long and 1 1/2 inch wide. Wrap and refrigerate for 30 minutes.

Preheat oven to 325. Line 2 baking sheets with parchment paper. Cut the chilled dough into 1/2 inch pieces and roll by hand into balls. Space cookies evenly on the prepared baking pans and bake until slightly golden, rotating the sheets once, 15-20 minutes. Put confectioners sugar in a pie plate. Briefly cool cookies on a rack then gently roll in confectioners sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in confectioners sugar.