Almond Snow Cookies

Almond Snow Cookies

Recipe by Kathy Smith of Lincoln Park, NJ

Makes about 132

1-1/4 cup soft butter
1/2 cup shortening
1 cup granulated sugar
2 eggs
3/8 teaspoon LorAnn almond oil (www.Lorannoils.com) or 2 to 3 tsp. almond extract
1 cup finely ground blanched almonds
3-1/2 cups sifted flour
Confectioners' sugar

Cream shortening, butter and granulated sugar; add eggs and beat until light. Mix in almond oil and ground almonds. Add flour to creamed mixture and mix thoroughly. Chill dough or not.

When ready to bake, preheat oven to 325 F. Scoop dough into small balls (I use a 1-1/4" ice cream type scoop) and place on ungreased baking sheets about 2" apart. Slightly flatten top with a dampened cloth-covered glass. Bake until set but not brown, about 14-16 minutes. Sift confectioners' sugar over cookies 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 confectioners' sugar.

Note: Recipe by Kathy Smith of Lincoln Park, NJ: "I learned to make cookies from my mother, who made approximately 40 different varieties at Christmas. I only make 15 or 20 different varieties. This year I started making the dough in October and had 10 varieties in the freezer when I decided that was enough and I was definitely not going to try anything new. That was a laugh - as soon as I sent the e-mail with my intentions to my siblings, I saw a wonderful recipe for toasted pecan shortbread and made it. Last week I baked some of most of the varieties in the freezer for my sister from Maine (who will not be in NJ for Christmas) and in baking and tasting the Fingerklatschen, I came up with the idea of combining that recipe with my mother’s very fragile Almond Fingers. They were a hit at Thanksgiving, thus the Almond Snow Cookies."

Reviews of Almond Snow Cookies:

1-5 of 16 reviews   Next >>

  experienced baker in Peabody, MA  Dec 12, 2008
Would make this again.
First of all, this recipe does NOT make 132 cookies...more like 60...and I made them smaller than what was stated on the recipe. I also added 1 tsp. salt. I never, ever bake cookies without adding salt. This is probably why people found the cookie to be bland.
I chilled the dough for about an hour prior to rolling and did not flatten them. They still spread but not too much. They do taste very similar to Mexican/Greek/Italian wedding cookies except I use pecans in those. three stars

  cindy salinas in california  May 9, 2008
Would make this again.
My mom used to make these cookies for chirstmas every year for the hoildays. And there my favorite cookies in the world. I had to make them and there so so so good. And easy to make. Thanks for taking me back to when i was a little girl. five stars

  Rachel in Austin, Texas  Jan 4, 2008
Would make this again.
I loved LOVED LOVED these cookies! I thought they were very good. However I did not get much of a response from other people on them. I will make them again! five stars

  Courtney in Florida  Dec 23, 2007
Would make this again.
These cookies turned out great. I gave them out to my neighbors 2 years ago and they still talk about them. I had specific requests for cookies this year and it was these!! five stars

  A cookie baker in Md  Dec 22, 2007
Would make this again.
this is the best cookies ever , but why can't you call them snowball cookies five stars

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