Page 28 - Hello! Holiday Recipe Book

Almond Snowball Directions

Cookies 1. Preheat the oven to 325° degrees F.

24 servings 2. Line a large light-colored baking
sheet with parchment paper.
30 minutes 3. In a large bowl, mix ¼ cup of the
powdered sugar, butter, extracts,
and almonds until well-combined.
Ingredients 4. Add the flour; mix until there is no
dry flour left and the dough starts to
3/4 cup powered sugar, clump together, then use your hands
to bring the dough together into a
divided ball.
5. Shape the dough into 24 one-inch
1/2 cup butter, softened balls and place them one inch apart
1/2 tsp vanilla extract on the baking sheet Note: I use a
slightly heaping teaspoon to get the
1/2 tsp almond extract right amount of dough.
1/2 cup finely chopped 6. Bake on the center rack of the oven
for 15-20 minutes or until set and the
almonds bottoms are lightly golden brown
1 cup all-purpose flour (tops should have no color).
7. Immediately remove the cookies and
place on wire rack; cool 5 minutes.
8. Place the remaining ½ cup
powdered sugar in a small bowl.
While the cookies are still warm, roll
in the sugar until completely coated
and place them back on the wire
racks to cool completely. Set aside
the powdered sugar.
9. Once the cookies have cooled, roll
From the Kitchen of: them in the powdered sugar again.
Kelly K. 10. Store the cookies in an airtight
Hello! National Account container, putting a piece of wax
Executive paper or parchment paper in
between layers, for 2 to 3 days.
Freeze for longer storage