Wednesday, November 24, 2010
I love these cookies in the winter. They're a little soft, a little crumbly, a little sweet, and a little nutty. They're simple to make and use very few ingredients, and they are easily modified to fit your personal flavors and tastes.
Be careful not to add too much. Almond extract is very pungent.
I've made these cookies with all pecans before, and all almonds. I'm sure macadamia nuts or hazelnuts would bring something to the table too.
Once they've come out of the oven, I like to let them cool for about five minutes. Just enough time to let them firm up a bit, so they don't fall apart when I touch them, and to cool down so I won't burn myself.
I love these cookies with a cup of something hot--whether it be tea, coffee, hot cider, or some nice cocoa. They also make a great Christmas gift, and if you've got kids who like to help in the kitchen, these cookies are easy enough for even the smallest child. Don't be afraid of your snow days...embrace them!
Recipe: Snowball Cookies
1 c. butter, softened
1 tsp. vanilla extract
1/2 tsp. almond extract
1 tsp. salt (see note in recipe)
2 c. flour
2/3 c. powdered sugar
1 c. chopped nuts
1 tbsp. liquid (milk, liquer, cream, etc.)
Powdered sugar, for dusting (~1 cup)
Preheat oven to 350F.
Whip butter and extracts together until completely creamed together. If using unsalted butter, add 1 tsp. salt.
Add flour and powdered sugar in two additions (1 c. flour, 1/3 c. powdered sugar).
Add chopped nuts.
Add liquid, stirring gently until just incorporated.
Roll cookies into 1-inch balls. Place 2 inches apart on a greased cookie sheet. Bake for 12-14 minutes until lightly browned.
Pull cookies from oven. Allow cookies to rest for 5 minutes. Roll slightly cooled cookies in powdered sugar; then place on baking rack. Once cookies have cooled completely, roll again in sugar, if desired.