Ingredients for Almond Snowball Cookies
- 1 large egg white
- Kosher Salt
- 1 1/2 cups powdered sugar
- Flaked Coconut
- 1 teaspoon almond extract
- Nutmeg
- 2 1/4 cups all-purpose flour
- Candied Red Cherries
- 1 cup butter, softened
- 1 cup finely chopped almonds
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How to Make Almond Snowball Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, cream together the butter and powdered sugar until light and fluffy.
- Beat in the egg whites one at a time, then stir in the almond extract.
- Gradually add the flour, mixing until just combined. Be careful not to overmix.
- Stir in the almonds.
- Roll the dough into 1-inch balls.
- Place the cookie balls onto the prepared baking sheets, leaving some space between each.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once cool, roll the cookies in powdered sugar while they are still warm. This helps the sugar stick and create that signature snowball effect.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
46g
Fat
15g
Carbs
4g
