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.