"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cookies, Almond Snowball Recipe

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This recipe for Cookies, Almond Snowball, by , is from The Marley Family Cookbook #2, 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!

Pierre LaMontagne


3/4 cup almonds
3/4 cup sugar
1 1/2 sticks unsalted butter, softened
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioner's sugar

Pulse the almonds and sugar in a food processor until very finely ground.
Add the butter; process until smooth, about 1 minute.
Scrape the bowl, if needed.
Add the vanilla and almond extracts; pulse to combine.
Add the flour and salt and pulse to make a soft dough.
Place the dough onto a large piece of waxed paper; roll it into a log about 15 inches long and 1 1/2 inches wide.
Wrap and refrigerate it for 30 minutes.
Preheat the oven to 325 degrees.
Line 2 baking sheets with parchment paper.
Cut the chilled dough into 1/2-inch pieces; roll them by hand into balls.
Space the cookie balls evenly on the prepared baking sheets.
Bake them until slightly golden, 15-20 minutes, rotating the sheets once, halfway through the baking.
Put the confectioner's sugar in a pie plate.
Briefly cool the cookies on a rack, then gently toss them in the pie plate until they're evenly coated.
Return them to the rack; cool them to room temperature; toss them again in the pie plate.

Number Of Servings:
Number Of Servings:
About 30 cookies
Preparation Time:
Preparation Time:
Prep: 20 m . Cook: 20 m. Inactive Prep: 1 h. 30 m.
Personal Notes:
Personal Notes:
From foodtv.com's '12 Days Of Christmas' cookies.
Almond extract and finely ground almonds create a distinct flavor while confectioners' sugar adds a festive element.




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