Sweets and Desserts

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 ľ -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 Editorís Note: Parchment paper works wonderful when baking most cookies, easy clean-up too.





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