Yield: 24 cookies | Prep Time: 10–15 minutes | Cook Time: 10–12 minutes
While these cookies are a hit during the holiday season, I like to make them when I’ve started to hit the post-Christmas blues in the gray weeks in January and February. There’s no better way to cheer up than with a freshly baked plate of cookies that brings you all the cheer of the holiday season.
INGREDIENTS
1 cup (2 sticks) unsalted butter, softened
½ cup confectioners’ sugar, plus more for dusting
½ teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ cup cake flour
1½ cups finely ground almonds
DIRECTIONS
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream the butter and confectioners’ sugar until light and fluffy. Add the salt, almond extract, vanilla extract, all-purpose flour, cake flour, and ground almonds and mix well. If the dough is too soft to handle, chill it for 20 to 30 minutes.
3. Using a cookie scoop, shape the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
4. Bake for 10 to 12 minutes. Let the cookies cool.
5. Put a few tablespoons of confectioners’ sugar in a bowl and roll the cookies in the sugar until fully coated. Place on a plate and serve.