Almond Snowball Cookies
Prep time
Cook time
Total time
A delicious holiday drop-cookie, traditionally rolled in powdered sugar before serving.
Serves: Approximately 30 cookies
  • 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
  1. 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).
  2. Process almonds in a food processor 30 seconds or until finely ground but not powdery.
  3. 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.)
  4. Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
  5. Shape dough into ¾-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
  6. 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 by Lemon Sugar at