these cookies have a very holiday taste to them. i made them first a couple of years ago when i was in college at christmas time, and gave them away as presents to friends. i made them again last december while living in germany, also for christmas. they are really delicious, but for some reason this is only the third time i’ve ever made the cookies. to me, they just fit perfectly in the holiday baking category. they look all cute and snowball-y i guess. it’s not technically the holiday season yet this year, but when i made these two weeks ago it was cold and blustery outside and i was feeling all cozy and warm and lazy inside. every time this year i get super excited for the holidays. i always try to make myself wait until after thanksgiving to break out the christmas movies and music, but i don’t think anyone can criticize me for making some festive cookies before then.
adapted from Aida Mollencamp’s recipe
2 c. flour
1/2 tsp. salt
2 sticks butter
1 c. powdered sugar, plus some extra
1 3/4 c. chopped almonds (you can use whatever kind you like)
preheat oven to 325° F (160° C). arrange the chopped nuts in a single layer on a baking sheet. bake in the oven between 5-7 minutes, and then remove to cool. make sure to keep an eye on them because they will burn really quickly. in a medium bowl, beat butter until light and fluffy. add sugar and continue to mix until whipped and light. add half of the toasted nuts and mix until evenly incorporated. add flour and mix until well combined. stir in remaining nuts. shape the dough into tablespoon size balls about 1 inch apart on a baking sheet. bake for about 25 minutes (it’s helpful to rotate the baking sheet halfway through to get all the cookies evenly baked) and after the bottoms of the cookies should be golden brown. remove from oven and let cool 5 minutes. roll the cookies in the extra powdered sugar, and then let them cool completely. now roll them again the powdered sugar. they should look extra wintery and snowy now.