These almond snowball cookies are a delightful twist on the classic wedding cookies, offering a nutty and buttery flavor with a melt-in-your-mouth texture.
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the softened butter and powdered sugar until smooth.
Ensure the butter is at room temperature for easier mixing.
Mix in the vanilla extract, followed by the salt and flour, until a dough forms.
Add the flour gradually to avoid overmixing.
Fold in the chopped almonds until evenly distributed.
Chop the almonds finely for a more uniform texture.
Shape the dough into 1-inch balls and place them on the prepared baking sheet.
Use a cookie scoop for consistent sizing.
Bake in the preheated oven for 12-15 minutes, until the cookies are set but not browned.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool slightly, then roll them in powdered sugar while still warm.
Rolling the cookies while warm helps the sugar adhere better.
Let the cookies cool completely on a wire rack, then roll them in powdered sugar again before serving.
Double-coating ensures a sweet and snowy finish.
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