Almond Snow Cookies
Recipe by Kathy Smith of Lincoln Park, NJ
Makes about 1321-1/4 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:
6-15 of 17 reviews << Previous - Next >>
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
A cookie baker in Wisconsin Dec 16, 2007
Would make this again.
I would definitely make these again. I am not a baker, but made these today at the suggestion of my boyfriend. He loved them, and I thought they turned out really well. I put in 3 tsp of pure almond extract along with the ground almonds, and they are quite flavorful.
A cookie baker Dec 15, 2007
Would make this again.
These are great cookies - I have made them every year for my Christmas tins and they look very pretty and are very tasty.
A cookie baker in alabama Sep 3, 2007
Would not make this again.
i hated these cookies, they had no taste what so ever and they were as flat as possible
A cookie baker in NJ Dec 10, 2006
Would not make this again.
They were just wrong. they turned out bad and my school hated them
A cookie baker in New Jersey Nov 28, 2006
Would not make this again.
I followed the directions word for word on this recipe and they did not come out well. The dough was too soft and when I baked them instead of balls I got flat pancake cookies. I tried putting it in the refrigerator and still the dough was not right. When I rebaked them, they still came out flat.
A cookie baker in Georgia Sep 27, 2006
Would make this again.
they were very good but not tasty enough
Tamara in Adelaide, South Australia, Australia Nov 29, 2005
Would make this again.
Easy to make, perfect for a fist time cookie maker
A cookie baker in bowmanville Nov 28, 2005
Would make this again.
GOOD COOKIES!
A cookie baker in Niagara CA Nov 24, 2005
Would make this again.
I found them too bland so I made a new batch putting 1/2 of a marachino cherry in the center of each ball
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