Almond snowball cookies are a fun, out of the norm cookie! Rolled in powdered sugar, these almond butter cookies will melt in mouth!
We have had a lot of snow over the past couple weeks where I live so I thought it appropriate to post a recipe for snowball cookies. Almond snowball cookies combine a two of my favorite things, almonds and butter type cookies. They are crispy/crumbly like a pecan sandy cookies are and coated in powdered sugar for a little bit of added sweetness. I believe this type of cookie is also known as “Mexican Wedding Cookies” or “Danish Cookies”. No matter what they are called, they are something a little different than your typical cookie and are simply delicious!
These cookies call for finely chopped almonds. I chopped them up fine with a knife, but a nut grinder would be handy, too.
Mix up the cookie dough and scoop it out by 1/2 tablespoons. These are meant to be more of a bite-sized cookie. Roll the cookie dough in your hands to make a smooth ball about the size of a gumball. Place on a cookie sheet lined with parchment or lightly sprayed with non-stick cooking spray. Bake for 13 minutes at 350 degrees. These cookies won’t brown other than right on the bottoms.
Roll the baked cookies through powdered as soon as they come out of the oven and set on a wire rack to cool completely. After the cookies have cooled completely roll them through the powdered sugar again. Enjoy!
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Almond snowball cookies are a fun, out of the norm cookie! Rolled in powdered sugar, these almond butter cookies will melt in mouth!
Makes about 60 snowballs
Ingredients
- 1 Cup Butter ((no substitutes))
- 1/2 Cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 Cup finely chopped Almond Slivers
- 2 1/4 Cups Flour
- 2 Cups Additional Powdered Sugar for rolling
Instructions
- Preheat the oven to 350 degrees. Prepare baking sheets by lining them with parchment paper or lightly spraying with non-stick cooking spray.
- Cream the butter and powdered sugar.
- Add the vanilla and salt.
- Add the almonds and flour. Mix until everything is well combined.
- Scoop out dough in 1/2 Tablespoon scoops. Roll into balls with your hands. They should be about the size of gumballs. Place on baking sheets. I got 20 on a pan.
- Bake at 350 degrees for 13 minutes. These cookies won’t brown other that the very bottoms.
- Roll baked hot cookies through the powdered sugar as soon as they come out of the oven. Set on a wire rack to cool.
- Once completely cool, roll the cookies through the powdered sugar again. Eat!
There also knownanett as Russian Tea Cakes and Swedish Heirloom cookies !!
I didn’t know that. Thanks for sharing!