Snowball Cookies
 Blanketed in powdered sugar, snowball cookies make a festive addition to any cookie tray. Ingredients 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off ⅔ cup finely sifted/super-fine almond flour ½ teaspoon salt 2 sticks (1 cup) unsalted butter, softened ¼ cup + 2 tablespoons granulated sugar ½ teaspoon vanilla extract ⅛ teaspoon almond extract 1 cup confectioners' sugar, for coating 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off ⅔ cup finely sifted/super-fine almond flour ½ teaspoon salt 2 sticks (1 cup) unsalted butter, softened ¼ cup + 2 tablespoons granulated sugar ½ teaspoon vanilla extract ⅛ teaspoon almond extract 1 cup confectioners' sugar, for coating Instructions In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and granulated sugar on medium speed until pale and creamy, about 2 minutes. Beat in the vanilla and almond extracts. Add flour mixture and mix on low speed until the dough comes together. Cover and chill in the refrigerator for 15 to 20 minutes, or until the dough is firm enough to be easily handled. Preheat oven to 350°F and set two racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. (If the dough is crumbly from chilling longer than the recommended time, knead it slightly with your hands to make it more pliable.) Bake for 12 to 14 minutes, rotating the pans from top to bottom and front to back halfway through baking, until the cookies are pale on top and lightly golden on the bottom. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. When the cookies are cool, use a small fine sieve to dust the cookies all over with confectioners' sugar. (Alternatively, gently roll the cookies in the confectioners' sugar until coated.) Store in an airtight container for up to 5 days. Dust the cookies again with confectioners' sugar before serving. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze the cookies after baking, let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Dust with confectioners' sugar before serving. In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and granulated sugar on medium speed until pale and creamy, about 2 minutes. Beat in the vanilla and almond extracts. Add flour mixture and mix on low speed until the dough comes together. Cover and chill in the refrigerator for 15 to 20 minutes, or until the dough is firm enough to be easily handled. Preheat oven to 350°F and set two racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. (If the dough is crumbly from chilling longer than the recommended time, knead it slightly with your hands to make it more pliable.) Bake for 12 to 14 minutes, rotating the pans from top to bottom and front to back halfway through baking, until the cookies are pale on top and lightly golden on the bottom. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. When the cookies are cool, use a small fine sieve to dust the cookies all over with confectioners' sugar. (Alternatively, gently roll the cookies in the confectioners' sugar until coated.) Store in an airtight container for up to 5 days. Dust the cookies again with confectioners' sugar before serving. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze the cookies after baking, let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Dust with confectioners' sugar before serving. Nutrition Information Powered by Serving size: 1 cookie Calories: 77 Fat: 5 g Saturated fat: 3 g Carbohydrates: 8 g Sugar: 4 g Fiber: 0 g Protein: 1 g Sodium: 26 mg Cholesterol: 11 mg Serving size: 1 cookie Calories: 77 Fat: 5 g Saturated fat: 3 g Carbohydrates: 8 g Sugar: 4 g Fiber: 0 g Protein: 1 g Sodium: 26 mg Cholesterol: 11 mg