Happy National Cookie Day!
Almond Snowball Cookies
Yields: 24 cookies
Total Time: 45 min
Prep Time: 25 min
Cook Time: 20 min
- 4 oz. unsalted butter, room temperature
- 2 oz. granulated sugar (approximately ¼ cup)
- 1 tsp. almond extract
- ¼ tsp. kosher salt
- 6 oz. all-purpose flour (approximately 1 ½ cups)
- 1.4 oz. finely chopped almonds (approximately 1/3 cup)
- 4 oz. confectioners’ sugar (approximately 1 cup)
- 1 oz. melted semisweet chocolate, optional
- Preheat the oven to 325 degrees Fahrenheit.
- Place the butter and granulated sugar in a large bowl. Beat with a hand mixer on medium speed until light and fluffy, about 2 minutes.
- Beat in the almond extract and salt.
- Add the flour and beat on low speed until combined.
- Add the almonds and beat on medium speed until combined. The dough will be crumbly.
- Take 1 Tbsp. of dough and roll into a ball. Repeat with the remaining dough and place cookies 1 inch apart on a parchment lined baking sheet.
- Bake for 18-20 minutes or until the cookies are light golden brown.
- Leave the cookies on the baking sheet to cool.
- Roll in confectioners’ sugar. Before serving roll in additional confectioners’ sugar. Drizzle with melted chocolate if desired.
- Store in an airtight container.
These cookies win the award for the most names (Russian tea cakes, wedding cookies, snowballs, butterballs, etc… the list goes on and on), are simple to make, and deliver big time on almond flavor.
The ingredients for these cookies are: almonds, granulated sugar, kosher salt, almond extract, all-purpose flour, butter, and confectioners’ sugar.
The dough is very similar to shortbread. First, cream the butter and granulated sugar together.
I just use a hand mixer, but you could also do this in a stand mixer fitted with the paddle attachment.
Then beat in the salt and almond extract.
And then the flour. Make sure you start on low speed to avoid spewing flour all over your kitchen #beentheredonethat
It will be a crumbly dough:
Then beat in the last ingredient – some finely chopped almonds.
They add a nice crunch to the inside of these tasty treats.
Even though this dough looks crumbly, it will press together easily to form cookies. I use a 1 Tablespoon scoop to make sure they are all the same size.
And then roll the dough into a ball.
This will make 24 cookies. Evenly space them on a parchment lined cookie sheet.
And bake for 18 to 20 minutes at 325 degrees Fahrenheit.
The cookies will be light golden brown on top. The bottoms should be nice and golden brown, like this:
Allow the cookies to cool completely, then douse them in confectioners’ sugar. I like to wait until the cookies are completely cool before doing this to prevent a gummy coating from forming (this happened when I rolled them in the sugar while they were still warm).
You can also roll them in confectioners’ sugar again right before serving to ensure a well coated cookie!
I had some leftover melted chocolate from another project, so I drizzled some over the top. I have to say, it makes quite a nice addition!
I hope you enjoy these festive treats! They are a great way to kick off the holidays 🙂