Best Almond Shortbread Snowballs Recipes

ALMOND SNOWBALL COOKIES

Steps:

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

ALMOND SNOWBALLS

Steps:

• 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°.
• Process almonds in a food processor 30 seconds or until finely ground.
• 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.)
• Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
• Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
• 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.

SHORTBREAD SNOWBALLS

Steps:

• 1. Pre heat oven to 350 degrees
• 2. Mix butter, sugar, vanilla, flour, and pecans on high for 1 - 2 min. (until smooth)
• 3. roll mixture into 1 inch diameter balls. Place onto non-greased cookie sheet .5 - 1 inch apart
• 4. Bake for 18 - 20 minutes, cool
• 5. toss cookies in confectoners' sugar. serve warm or room temperature

TOASTED ALMOND SNOWBALLS

Steps:

• In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners' sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
• Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
• Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
• When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
• Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
• Place 3/4 cup confectioners' sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners' sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners' sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners' sugar.

SNOWBALLS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

ALMOND SHORTBREAD SNOWBALLS

Steps:

• 1. Preheat oven to 350. Bake almonds in a single layer in shallow pan 6 minutes or til toasted and fragrant, stir once half way through. Cool completely. Reduce oven to 325.
• 2. Process almonds in food processor until finely ground. About 30 seconds.
• 3. Beat butter at medium speed with electric mixer until creamy. Gradually add vanilla and 1 cup powdered sugar. Beat well. Dough should be crumbly but if it's not, don't worry about it. It's likely due to your altitude and will be crumbly after the next step.
• 4. Combine flour, salt and almonds: gradually add to butter mixture. Beating until well blended. Shape dough into 3/4 inch balls and place 2 inches apart on parchment paper-lined baking sheet.
• 5. Bake at 325 for 12-15 minutes or until edges are lightly browned. Cool 2 minutes before transferring to wire racks. Cool 10 minutes more and roll in 1/2 cup powdered sugar.

ALMOND SNOWBALLS

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
• Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.