Perfect Buttery Snowball Cookies

Method

1. 1

   Adjust oven rack to center position and preheat the oven to 325°F (160ºC). Spread the almonds out on a pie plate and toast until golden, about 8 minutes. Let cool, then transfer the nuts to a mini food processor and pulse until finely chopped. Transfer to a small bowl and whisk in the flour, baking soda, and salt.

2. 2

   In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter with the granulated sugar and vanilla until creamy, about 4 minutes. On low speed, add the nut mixture and beat until evenly combined, scraping up the bottom and sides of the bowl once or twice, about 1 minute.

3. 3

   Line a large sturdy baking sheet with parchment paper. Scoop level tablespoons of the dough into balls and gently roll. Arrange the balls 1 inch apart and freeze until just firm, about 10 minutes. Bake until lightly golden on top and deep golden on the bottom, about 22 minutes.

4. 4

   Place the cookie sheet on a rack to cool for 10 minutes. Put the confectioners' sugar into a shallow bowl. Working with no more than 2 cookies at a time, roll them in the confectioners' sugar. Return them to the baking sheet and let them cool completely, undisturbed, until the glaze is set, about 1 hour. Sift the confectioners' sugar to remove any crumbs and re-roll the cooled cookies. Store cookies in an airtight container between sheets of waxed paper for up to 2 weeks.

Nutrition

calories

126 kcal

fatContent

7 g

servingSize

Makes about 24 cookies

fiberContent

1 g

sugarContent

10 g

sodiumContent

43 mg

proteinContent

2 g

cholesterolContent

10 mg

carbohydrateContent

15 g

saturatedFatContent

3 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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