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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Almond Cookie Balls Recipe

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This recipe for Almond Cookie Balls is from The Judson and Brown PTA Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 7oz packages of almond paste, room temperature
2 cups butter, room temperature
1¾ cups sugar
3 eggs
2 tsp vanilla extract
5¾ cups all purpose flour
¼ tsp salt
sprinkles (optional)

Directions:
Directions:
In a large bowl, crumble almond paste with your fingers.
Add butter, beating with a mixer until smooth.
With mixer on medium, beat in sugar, eggs, and vanilla until light and fluffy.
Gradually add flour and salt, beat until thoroughly blended.
Divide dough into four equal portions.
Wrap and refrigerate 1+ hours.
Shape dough in ¾ inch balls and roll in sprinkles coating completely (optional).
Place 1½ inches separate on ungreased baking sheet.
Bake on 350º for 12-14 minutes or until bottoms are golden.

Number Of Servings:
Number Of Servings:
Approximately four dozen
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a fun cookie to make with kids, and can be tailored to any occasion!

 

 

 

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