Holiday baking season has officially begun!!! Today, I wanted to share a super simple and tasty cookie recipe with you that has been a family favorite. The last time we got together, my dad gave me a cookbook that had a few of my grandma’s handwritten recipes tucked inside. One of the recipes was for these almond snowball cookies. Except, she called them “puff balls” because the look a little like the puffball mushroom. Can you tell I grew up on rural Pennsylvania?
I didn’t adapt her original recipe too much since it is so good, I just used all butter rather than 1/2 butter and 1/2 Crisco. I also added a hint of almond extract to punch up the almond flavor a bit more. The flavor of these is reminiscent of a simple shortbread cookie. Pair them with some tea or a cup of coffee for a tasty holiday treat.
More Cookie Recipes You’ll Love
- Almond Flour Thumbprint Cookies
- Vegan Peppermint Sugar Cookies
- Chocolate Cookies with Coffee Glaze
- Chocolate Almond Bark
Almond Snowball Cookies
- 1 cup roasted unsalted almonds
- 1/2 cup unsalted butter 1 stick
- 2 tablespoons granulated white sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt skip if using salted butter
- Preheat the oven to 300 degrees Fahrenheit.
- Add the almonds to a food processor and puree until they resemble a course flour/breadcrumbs. Transfer to the bowl of your mixer and add the rest of the ingredients. Mix on low to medium until dough starts to stick a bit, and you can squeeze it between your fingers and it will hold it’s shape.
- Form dough into 1″ balls and arrange on a cookie sheet. (I was able to make 20 cookies)
- Bake for 45 minutes or until lightly golden brown.
- Allow to cool on rack until you can handle them. Roll each cookie in powdered sugar.