Perfect Buttery Snowball Cookies

Ingredients

For 24 servings

• •1 tasse slivered almonds (4 1/2 ounces; 130g) (see note)
• •1 scant cup all-purpose flour (4 1/2 ounces; 130g)
• •1 /2 teaspoon (3g) baking soda
• •1 /4 teaspoon (1g) salt
• •4 ounces unsalted butter, softened (1 stick; 115g)
• •3 c. à soupe (35g) granulated sugar
• •1 c. à café (5mL) pure vanilla extract
• •1 1/2 cups (about 200g) confectioner's sugar

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.