Almondsnowballcookies Recipes

Steps:

• Preheat oven to 350F; have ready a cookie sheet lined with parchment paper or a Silpat liner.
• In a medium-sized mixing bowl with an electric mixer, beat the egg whites and salt together just until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
• Add almond extract and give it a quick buzz with the beaters just to incorporate it.
• Now, with a wooden spoon (or rubber spatula), stir in half the coconut; then the nutmeg; then the flour; then finally fold in the remaining coconut.
• Using a scoop or just working with two spoons, form snowballs a couple of inches apart on your cookie sheets--I aim for about 10 and so keep them on one sheet; if you want more, you'll need more than one baking sheet.
• Bake in preheated oven for approximately 15 minutes (less time if you make small ones) or until the snowballs are just a light golden colour.
• Remove from oven and, if desired, press half of a candied red cherry in the top; it looks pretty but it isn't necessary.
• Remove to a cooling rack and let cool.

Steps:

• Pulse the almonds and sugar in a food processor until very finely ground.
• Add the butter and process until smooth, about 1 minute.
• Scrape the dough off the inside of the bowl,If needed.
• Add the vanilla and almond extracts and pulse to combine.
• Add flour and salt and pulse to make a soft dough.
• Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 and 1/2 inches wide.
• Wrap and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees.
• Line 2 baking sheets with parchment paper.
• Cut the chilled dough into 1/2 inch pieces and roll by hand into balls.
• Space the cookies evenly on the prepated baking sheets until slightly golden, rotating the sheets once, 15 to 20 minutes.
• Put the confectioners sugar in a pie plate.
• Briefly cool the cookies on a rack, then gently toss in the confectioner's sugar until evenly coated.
• Return to rack, cool to room temperature and then toss again in the con- fectioners sugar.

Steps:

• Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

Steps:

• Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.