Almond Snowball Cookies Recipe
- 1/2 lb unsalted butter (16 Tbsp) softened at room temperature
- 1/2 cup powdered sugar plus 1 1/2 cups more for rolling cookies
- 1 tsp vanilla extract
- 2 cups all-purpose flour *measured correctly
- 1/2 tsp fine salt I used fine sea salt
- 1 cup almond flour or fine almond meal
- 1/2 Tbsp orange zest from 1 medium orange
Preheat the oven to 400°F. Line a 3/4 size cookie sheet or 2 regular cookie sheets with parchment paper.
How to Make Snowball Cookies:
In the bowl of a stand mixer fitted with whisk attachment, cream together 1/2 lb butter, 1/2 cup powdered sugar and 1 tsp vanilla, until smooth.
Switch to paddle attachment and gradually mix in 2 cups all purpose flour and 1/2 tsp salt. Once incorporated, add 1 cup almond meal and 1/2 Tbsp orange zest and mix until well blended. The dough will stick slightly to the spatula but not to finger tips. If very sticky, add 1-2 Tbsp more flour.
Shape dough into 1-inch balls (a small ice cream scoop makes it easy and exact). Place them on prepared baking sheet 1 inch apart. You should get 38-40 cookies. Don't make them too large or they won't bake through properly. Bake 11-13 min, or until bottoms are golden and edges are barely golden (I bake 11 min for softer cookies). Remove from baking sheet and cool 5 min.
Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot). Transfer cookies to wire rack to cool completely.
Once cookies are at room temp, roll in powdered sugar again or dust the tops with a mini sieve for a snowy look.
Bakers Tip: *To measure flours, spoon into a measuring cup and scrape off the top.