I’m back! It’s been a long couple of weeks, starting with my daughter’s 7th birthday party, then Thanksgiving, then a week of refreshing the look here at Lemon Sugar. Throw in a couple of cases of bronchitis and let’s just say I haven’t had much time to spend in the kitchen.
These past few days have been spent behind the scenes, re-vamping and updating the site. While I really did love my old site design, there were just some underlying issues, like speed, functionality and design limitations that just meant it was time to take the plunge. After a LOT of research, I found someone willing to take on the project and put up work with me to get things just right. Soon, I’ll get a referral up on my resources page if any of you are interested in her work.
Now that things have slowed down a bit, I’ve been really eager to get back in the kitchen and start working on holiday goodies. These cookies are a classic holiday cookie, and I’ll bet that you’ll have a hard time finding a cookie tin without at least a few of these included. And, bonus – they’re way easy to make.
These cookies are made with toasted, ground almonds and they are rolled in powdered sugar. Um, yeah. Amazing.
There are several versions of this cookie floating around, and you might have heard them called Mexican Wedding Cookies before – although, the Mexican Wedding Cookies that I’ve had have always been made with walnuts or pecans instead of almonds – but essentially, they are the same thing.
Plus, Almond Snowball cookies sounds way more festive and winter-y. Plus, naming them Almond Snowball cookies means I get to decorate them like a snowman. ‘Cause I’m four.
I think he’s cute.
Hope you enjoy! {And let me know what you think of the new site! It makes my day to hear from ya’ll!}
- ½ cup slivered almonds
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 and ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup powdered sugar, for rolling cookies
- Preheat oven to 350 degrees (F). 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 degrees (F).
- Process almonds in a food processor 30 seconds or until finely ground but not powdery.
- 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 ¾-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 ½ cup powdered sugar.
Recipe source: Southern Living Magazine, December 2010
LOVE that you’re able to print the recipe so easily now! Looks great;)
These are a family tradition and favorite. I also make them with crushed Lemon heads and lemon zest. Peppermints could be used, too!
Mmmm…lemon sounds good. I’ll have to try it!
I love to make simple & quick cookies and love almond even more. These are beautiful. I can’t wait to try them! Thank you!
You are so talented Lemon Sugar! 🙂 But I already knew that. I’m going to make these for our Neighborhood Pajama Party this weekend!
🙂
These look amazing. I love Mexican Wedding cookies, and these look similar.
I love these cookies. I have another recipe, very similar, that uses walnuts. Now I happen to be a huge almond fan so these will be FABULOUS! Another recipe to be made soon!!! Thank you!!!
My Aunt made a version like that with walnuts..
These look a lot like what my Aunt Margaret used to make. I knew them just as “Margaret’s Butter Balls”! I really want to try this version with Almonds and see how it compares… might just become my new favorite!
Kaddehawk@yahoo.com
Love this recipe,thanks for sharing
Just wondering how you make the dough into balls? Mine won’t stick together and I followed the recipe to a T. Any suggestions are welcome. Thanks!
I used a small cookie scoop, then used my hands to further roll them into balls.