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almond snowball cookies

(2 ratings)
charbsbeach avatar
Blue Ribbon Recipe by
Gail Charbonneau
@charbsbeach
The Villages, FL

These are really great, I've been making them for years, not only in the winter. They tend to snow on your clothes when you bite them, so be careful! Enjoy!

Blue Ribbon Recipe

These almond snowball cookies are a slight twist on a classic holiday cookie. Using almonds is a nice surprise and gives the cookies a slightly different flavor than pecans. The cookies are crunchy and not super sweet. Adding powdered sugar as the "snow" makes them pretty and adds some sweetness.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 30 serving(s)
prep time 1 Hr 15 Min
cook time 20 Min
method Bake

Ingredients For almond snowball cookies

  • 3/4 c
    sliced almonds
  • 3/4 c
    sugar
  • 3/4 c
    unsalted butter, sliced and softened
  • 1/2 tsp
    vanilla extract
  • 1/8 tsp
    almond extract
  • 1 2/3 c
    all-purpose flour
  • 1/2 tsp
    fine salt
  • 1 c
    confectioners' sugar

How To Make almond snowball cookies

  • Pulse almonds and sugar in a food processor.
    1
    Pulse almonds and sugar in a food processor until very finely ground.
  • Add the butter and process until smooth.
    2
    Add the butter and process until smooth. Scrape the dough off the inside of the bowl if needed.
  • Add vanilla and almond extracts.
    3
    Add vanilla and almond extracts. Pulse to combine.
  • Add the flour and salt.
    4
    Add the flour and salt and pulse to make a soft dough.
  • Turn dough on waxed paper, make a roll, and refrigerate.
    5
    Turn the dough out onto a large piece of wax paper. Roll into a log about 15 inches long and 1 1/2 inches wide. Wrap in the wax paper and refrigerate at least 30 minutes.
  • Line 2 baking sheets with parchment paper and preheat oven.
    6
    Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
  • Cut dough into slices and make balls.
    7
    Cut the chilled dough into 1/2 inch slices and roll by hand into balls.
  • Bake the cookies.
    8
    Space the cookies evenly on prepared baking sheets. Bake until golden brown, rotating sheets once, 15 to 20 minutes.
  • Put the confectioners' sugar into a pie plate.
    9
    Put the confectioners' sugar into a pie plate.
  • Briefly cool the cookies on a rack.
    10
    Briefly cool the cookies on a rack.
  • Then toss them in confectioners' sugar.
    11
    Then toss them in confectioners' sugar until evenly coated and return to the cooling rack.
  • Toss cookies for a second time and return to cooling rack.
    12
    Cool completely and then toss again in the confectioners' sugar.
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