I had a wonderful Thanksgiving, very busy, very filling and I'm happy to say we don't have Turkey for Christmas! :)
So this past week began the season of cookie baking and decorating. Tuesday I spent the day at my folks house making some family favorites and reminiscing with my mom of Christmas' past. As my mom had ingredients to go and her arms in dough.. as my dad had said, we had a day filled with holiday cheer.
This cookie recipe is a favorite of not just my Italian family, but there are renditions of these all over the world. This is where I might hear from my Italian amici (friends) that I am calling them by something there not. My mom and sister's call them Butterball Cookies.. so that is what I call them. Although, I found myself wanting to declare them as the perfect snowball.. not like the wet and hard packed kind.. these melt in your mouth and you won't want to toss them!
Please let me know what you traditionally call them and we can all enjoy these butterballs with hot cocoa, tea or espresso!
Ciao and saluto to the holiday season!
1 cup butter at room temperature
½ cup + 4 tablespoons powdered sugar
1 tsp. vanilla
2 ¼ cups flour
¼ tsp. salt
¾ cups blanched and chopped almonds
Cream the butter and 4 tablespoons of the powdered sugar together. Add vanilla.
Mix together flour and salt. Blend with a wooden spoon into the sugar and butter mix. Mix well. Add the almonds and mix.
Chill dough for half an hour. Prepare a cookie sheet with parchment paper. Preheat oven to 350°. Roll dough into walnut sized balls. Place on cookie sheet about a ½ inch apart. These cookies do not expand so you can get many on a sheet.
Bake in preheated oven for 20 minutes.
Roll immediately in powdered sugar. When cookies are cool roll in powdered sugar again.