Here’s another one of the cookies that will show up on our tray of Halloween treats as we get to know the neighbors. This recipe comes from Jean, my mother-in-law. This is one of her favorite cookies; she makes them every year.
Almond Snowball Cookies
- 1 c. butter
- 1/2 c. powdered sugar, sifted
- 1 t. vanilla
- 2 1/4 c. flour
- 1/4 t. salt
- 3/4 c. blanched almonds, ground coarsely
Mix dough. Shape into walnut-sized balls and bake on ungreased or parchment covered cookie sheet at 350° for 15 minutes. Remove from cookie sheet and role in more powdered sugar. Cool on a cake rack and then roll in powdered sugar again.
These cookies always make a mess if you don’t pretty much stick the whole cookie in your mouth! If you make the cookies too big, then you’ll be wearing powdered sugar when you eat them. This is especially problematic if you’re wearing a dark turtleneck!
Barb
Yum! I wonder how these would turn out w/coconuts instead of almonds?
That should have read “coconut” rather than “coconuts.” I don’t imagine anyone would put a bunch of “coconuts” in their cookies!
Well, Paulla, I’m commissioning you to find out–that kind of question is exactly how we love to discover new recipes! Please report back on how it works.
Laura
Do you use self-rising or all-purpose flour? I get confused using flour in some recipes.
The recipe calls for all-purpose flour. I never, EVER use self-rising flour. I have no idea how to adjust for it in recipes, so I don’t use it. You should assume that unless otherwise noted, every recipe on this blog is for all-purpose or bread flour.
barb