Almond Snowball Cookies
When I want to serve something different or a variety of cookies, these Almond Snowball Cookies (aka Mexican Wedding Cookies) are a good choice. They look beautiful and everyone loves their sweet, gentle, almondy taste.
Prep Time: 20 m
Cook Time: 12 m
Yield: 30 cookies
Course: Dessert
Occasion: Shabbat
Skill: Easy
Ingredients
- 200 grams margarine, softened at room temperature (or butter for dairy cookies)
- 1/2 cup powdered sugar plus 1 1/2 cups more for rolling cookies
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup almond flour (or finely grind blanched almonds in a food processor)
- 1/2 Tbsp orange zest
Instructions
- Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- In a mixer, cream margarine, 1/2 cup powdered sugar and vanilla until smooth.
- Slowly add the flour, salt, ground almonds and zest, and mix just until the dough is soft. If the dough is sticking to your hands, add another tablespoon or flour.
- Shape dough into 1-inch balls. You can use a small cookie scooper.
- Bake cookies for 11-12 minutes, until slightly golden, rotating the sheets once.
- Cool the cookies for 5 minutes on a wire rack.
- Put the confectioners' sugar in a bowl. Gently roll the warm (not hot) cookies in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature. Roll them again in the confectioners' sugar and sift the powdered sugar over them with a sieve.