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Almond Snowballs
SUBMITTED by Susie A., Atlanta
1/2 cup shortening
11/4 cup soft butter
1 cup granulated sugar
2 eggs
2 teaspoons almond extract
1 cup blanched almonds, finely ground
3 1/2 cups sifted flour
powdered sugar
Cream shortening, butter and sugar; add eggs and beat until
light. Stir in almond extact, ground almonds and flour to
creamed mixture; mix thoroughly. Chill dough. When ready to
bake, preheat oven to 325 degrees. Form dough into small balls
(a 1 ¼ -inch cookie type scoop works well) and place on
ungreased baking sheets about 2" apart. Bake until set but not
brown, about 14-16 minutes. Sprinkle cookies with powdered sugar
(with sifter) as soon as you take them out of the oven. Cool on
cookie sheet. When thoroughly cool, but not cold enough to stick
to cookie sheet, remove cookies from cookie sheet and roll in
additional powdered sugar.
Food Editor’s Note: Parchment paper works wonderful when baking
most cookies, easy clean-up too.
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