It has been snowing like crazy in Mammoth! We’re having an amazing start to winter and to 2019, and I couldn’t be happier about it. We’ve had over ten feet of snow this month so far! Town looks white, snow covered and it's so beautiful. I’m working on a really fun project that has to do with the mountains so all this snow has been giving me amazing opportunities to shoot photos outside, which has been so fun. I’ll be able to share more info on that project in a little while.
Because of all the snow, I’ve been thinking of so many snow related things! One of the things we get asked about at the bakery all the time is if the YiaYia Cookies are Snowball Cookies. While they are not, they do look very similar. And while I can’t share the YiaYia Cookie recipe just yet, because it’s part of something else that will be revealed soon. I can share a Snowball Cookie recipe with you. It seems Snowball Cookies are made all kinds of different ways, but the gist is they are a butter cookie with some kind of nuts, rolled in powdered sugar. I see them a lot with pecans, but I really thought the almonds would go so much better with the butter cookie and powdered sugar than pecans.
These Almond Snowball Cookies are buttery, crisp and nutty. I love using the almonds with their skins because I think they have more flavor. Find the recipe below for these organic Almond Snowball Cookies, and bake them for your next winter dinner party. They look especially festive if you decorate the table with pine cones and pine needles!
Almond Snowball Cookies
2 sticks (226 grams) organic salted butter, softened
70 grams (1/2 cup) organic powdered sugar, sifted
1 tablespoon all natural almond flavor (like Frontier Co-op)
1 teaspoon organic vanilla extract
255 grams (2 cups) organic all purpose flour
57 grams (1/2 cup) sliced almonds with skins
extra organic powdered sugar for dusting
Method Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, almond flavor and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the flour and almonds and mix on low until combined.
Using your hands form cookie dough into balls and place on cookie sheets. Flatten dough slightly so they are about 1 3/4-inch in diameter. There should be 15 dough balls per tray.
Bake for 13 minutes until edges are golden brown. Let cookies cool completely on cookie sheets.
Once the cookies are cooled, move all the cookies to one sheet and push them close together. Sift powdered sugar generously on top. This way you can sift powdered sugar on top of all cookies without wasting as much.
Store in a cool dry place for up to 7 days.
High Altitude– Bake at 350°F for 12 minutes until the edges are golden brown.
Gluten Free - Replace the all purpose flour with 234 grams (1 1/2 cups) organic gluten free flour blend and 12 grams (2 tablespoons) organic coconut flour.