Homemade and baked from scratch, follow me as I attempt to find sweet success in a world of cookies. Measured cups of small business start-up chaos, beaten with countless recipe tests and tastings, and dipped in tidbits on how I attempt to maintain sanity.
Wednesday, December 14, 2011
12 Days of Cookies! Day 2: Almond Snowballs
1/2 cup slivered almonds 1 cup butter, softened 1 teaspoon vanilla extract 1 cup powdered sugar 2 1/2 cups all-purpose flour 1/4 teaspoon salt Parchment paper 1/2 cup powdered sugar
1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
2. Process almonds in a food processor 30 seconds or until finely ground.
3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)
4. Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
5. Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
6. Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.