Where exactly these cookies originated
or got their name is up for an occasional debate, but who really cares as long as we get to partake of these tender, crumbly cookies, full of ground almonds and coated with powdered sugar like little snowballs. This melt-in-your-mouth confection is unparalleled for texture and eye appeal.
- 1 cup (2 sticks) unsalted butter
- 1/2 cup confectioner’s sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/4 cup rice flour
- 2 -3/4 cups almond flour
1/2 cup confectioner’s sugar
- Cream butter, sugar, vanilla, salt together
- Add rice flour, blend, then add and blend in the almond flour
- Cover bowl and refrigerate for at least an hour (up to 3 hours)
- Preheat oven to 325°F and cover two baking sheets with parchment
- Scoop cookie dough and roll into “balls” about the size of walnuts and place about an inch apart on prepared baking sheets. Bake for 15-17 minutes until cookies are “set”, removing before browning.
- Place coating sugar in a shallow dish. While cookies are still warm, roll a few at a time in confectioner’s sugar to coat.
- Cool on a rack.
- After cookies have thoroughly cooled, re roll in confectioner’s sugar until they are totally covered and are white as snowballs.