Place the remaining confectioner's sugar into a shallow bowl. Heavily coat the cookie balls with confectioner's sugar. Place coated cookie balls on the prepared baking sheets about 2 inches apart. Bake for 10 minutes or until the tops are almost firm to touch. Remove form heat and let the cookies remain on tray until they firm slightly more for about 2 minutes.
Transfer cookies to a wire rack to cool.
Makes about 40 cookies. Store in an airtight container. 1 large egg white 1 teaspoon of almond extract teaspoon vanilla extract 1. Preheat oven to 350 degrees F and prepare a baking sheet by coating it with nonstick cooking spray. Place the almonds on a separate cookie sheet and toast in oven for 5-8 minutes or until skins are lightly browned.