ALMOND SNOWBALL COOKIES RECIPE
These almond snowball cookies just melt in your mouth. They are perfect Christmas cookies and look like darling little snowballs.
Provided by Natasha Kravchuk
Categories Easy
Time 28m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Line a 3/4 size cookie sheet or 2 regular cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with whisk attachment, cream together 1/2 lb butter, 1/2 cup powdered sugar and 1 tsp vanilla, until smooth.
- Switch to paddle attachment and gradually mix in 2 cups all purpose flour and 1/2 tsp salt. Once incorporated, add 1 cup almond meal and 1/2 Tbsp orange zest and mix until well blended. The dough will stick slightly to the spatula but not to finger tips. If very sticky, add 1-2 Tbsp more flour.
- Shape dough into 1-inch balls (a small ice cream scoop makes it easy and exact). Place them on prepared baking sheet 1 inch apart. You should get 38-40 cookies. Don't make them too large or they won't bake through properly. Bake 11-13 min, or until bottoms are golden and edges are barely golden (I bake 11 min for softer cookies). Remove from baking sheet and cool 5 min.
- Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot). Transfer cookies to wire rack to cool completely.
- Once cookies are at room temp, roll in powdered sugar again or dust the tops with a mini sieve for a snowy look.
Nutrition Facts : Calories 89 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 31 mg, Sugar 1 g, ServingSize 1 serving
ALMOND SNOWBALL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 30 cookies
Number Of Ingredients 8
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.
ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
ALMOND SNOWBALLS
Almond Snowballs
Provided by Southern Living Editors
Categories Cookies
Time 1h37m
Yield Makes about 5 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. 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°.
- Process almonds in a food processor 30 seconds or until finely ground.
- 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.)
- Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
- Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
- 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 1/2 cup powdered sugar.
ALMOND SNOWBALLS
These fun little cookies are topped with candied red cherries and sliced almonds.
Provided by Rachael Ray
Categories bake,christmas,dessert,eggs and dairy,fruit,nuts,Party Favourites,snack,Winter
Time 22m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
- Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.
ALMOND SHORTBREADS
The word "short" in the recipe title is a promise of melt-in-your mouth tenderness. That's the butter doing its job.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 18 wedges
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
- Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
- Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
- Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.
ALMOND SHORTBREAD II
Quick, easy almond shortbread cookies that can be prepared ahead of time and taken from the fridge to bake in only 15 minutes. Melt in the mouth. You can decorate the shortbread with almond slivers instead of whole almonds, if you like.
Provided by Linda-Jane Copley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
- Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 19.1 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 82.7 mg, Sugar 6.6 g
ALMOND ICED SHORTBREAD BALLS (GLUTEN FREE)
These melt in your mouth shortbread cookies are a family favorite at Christmas time. They are very delicate, so I usually make them in a one or two bite size. This recipe works best with a blend of gluten-free flours, rather than a single flour. The recipe was tested with recipe #208061.
Provided by Queen Bead
Categories Dessert
Time 2h
Yield 80 cookies
Number Of Ingredients 8
Steps:
- Combine butter, sugar, and 1 cup of flour, using sturdy wooden spoon or mixer with dough hooks.
- Add eggs and mix in thoroughly.
- Gradually work in the remaining flour, until dough will roll into balls without being sticky.
- Roll into one or two-bite size balls and place on ungreased cookie sheet, or silicone baking sheet.
- Bake at 350 F for 15 minutes.
- Cool on cookie sheet before moving cookies to sheets of waxed paper. Space the cookies at least 1/2" apart on the waxed paper so you don't have to move them to put icing on them.
- Combine icing ingredients and stir until smooth.
- The icing should be runny enough to drop from a knife onto the cookies, but thick enough that it doesn't all run off. The icing will thicken as it sits. Add more water if needed.
- To ice, leave the cookie on the waxed paper, and drop enough icing onto it to cover the top and drip down the sides a bit. While the icing is still wet, you can add little drops of icing to ensure coverage.
- Try not to have too much icing ending up on the waxed paper, or you may not have enough for the whole batch.
- Let the icing dry before placing in shallow storage containers, in a single layer.
Nutrition Facts : Calories 68.9, Fat 4.7, SaturatedFat 3, Cholesterol 17.5, Sodium 34.5, Carbohydrate 6.7, Sugar 6.5, Protein 0.2
ALMOND SNOWBALLS
These Christmas cookies are so pretty, with a sweet almond paste surprise in the center, topped with a tasty almond glaze and a sparkling coating of edible glitter or coarse sugar crystals. They look like they take forever to make, but only you need to know how easy they are! Yield is approximate - these cookie recipes come out differently every time (so it seems to me...).
Provided by EdsGirlAngie
Categories Dessert
Time 55m
Yield 24-36 snowballs
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Beat or mix together flour, butter, powdered sugar, milk, and vanilla.
- Cut the almond paste into 1/2-inch slices, then cut slices into 1/4ths.
- Shape 1-inch ball of cookie dough around each piece of almond paste; roll gently and form a ball.
- Place 1 inch apart on an ungreased cookie sheet.
- Bake 10 to 12 minutes or until bottoms of cookies are golden brown.
- Remove to a wire rack.
- Cool for 30 minutes; dip tops into Almond Frosting, then into glitter or coarse sugar.
Nutrition Facts : Calories 113.1, Fat 5.4, SaturatedFat 2.6, Cholesterol 10.5, Sodium 29, Carbohydrate 15.1, Fiber 0.5, Sugar 8.4, Protein 1.4
ALMOND SHORTBREAD ROUNDS
Provided by Molly O'Neill
Categories dessert, side dish
Time 20m
Yield about 120 cookies
Number Of Ingredients 7
Steps:
- Put the almonds in a food processor with 1/4 cup of the flour. Process until almonds are coarsely ground. Add the remaining flour, sugar and salt. Process until well combined. Add the butter, lemon rind and almond extract. Process until mixture begins to come together.
- Divide the dough into 4 portions. Shape each portion into a log about 1 3/4 inches in diameter. Wrap in plastic, and refrigerate until cold, about an hour.
- Preheat oven to 350 degrees. Working in batches or as needed, cut the dough into 1/4-inch slices. Place on a parchment-lined baking sheet, and bake until cookies just begin to brown around the edges, about 10 minutes. Put on a rack to cool.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 1 gram, TransFat 0 grams
TOASTED ALMOND SNOWBALLS
Browning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well. Snowballs keep, stored airtight at room temperature, for about a week.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 8
Steps:
- In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.
- Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners' sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
- Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
- Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
- When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
- Place 3/4 cup confectioners' sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners' sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners' sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners' sugar.
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