Snowball Cookies


I love these cookies! The only catch is that it doesn't really curl up ... and it must be two or three times that I do them and always the same thing each time. Do you have a recommendation? Or should we put them in the freezer once shaped and then bake them frozen? I know you don't answer all of them but now, I think there are several of us having the same problem .. Merciii





° 1 1/2 cups ground almonds

° 1 cup unbleached all-purpose flour

° 1/2 cup toasted almonds, finely chopped

° 1 cup unsalted butter, softened

° 2 cups of icing sugar




Place the grill at the center of the oven. Preheated oven 180 ° C . Dash 2 cookies sheets with parchmeent paper .

In a bowl, combine the almond powder, flour and almonds. Reserve.

In another bowl, cream the butter with 125 ml (1/2 cup) of icing sugar with an electric mixer. On low speed or with a wooden spoon, stir in the almond powder mixture.

Using a small 1 tbsp (15 ml) ice cream scoop, form dough balls. Finish shaping them by rolling them with your hands. Distribute the cookies on the baking sheets.

Bake, one sheet at a time, about 15 minutes or until lightly browned. Let cool for 5 minutes.

Roll cookies while still warm in remaining icing sugar (375 ml / 1 1/2 cups). Permit cooled totally on baking sheets . Rolling cooled cookies a second time in icing sugar .

Cookies will keep for about 3 weeks in an airtight container in a cool, dry place or can be frozen once baked and rolled in sugar.