5-Ingredient Vanilla Almond Snowballs are an easy to make cookie that’s a holiday favorite!
Good morning! Are you ready for some more cookies?!? Rhetorical question.
I am, so that’s what you get today – cookies! Not just any cookies though. Cookies from the kitchen of my friend’s mom. We’re talking you-need-these-in-your-life cookies, and it’s all for my 1st Annual Christmas Cookie Swap!!
I have some really great gals co-hosting the swap with me this year bringing their Christmas cookie A game. Meet my lovely co-hosts:
Jaime from Mom’s Test Kitchen
Carrie from My Favorite Finds
Deb from Cooking on the Front Burners
Carrie from Frugal Foodie Mama
Michelle from Michelle’s Tasty Creations
Kim from Sunflower Supper Club
This year I was lucky enough to pick a lady I’ve become great friends with ever since we met. Carrie from The Frugal Foodie Mama has crazy good recipes on her site and if you aren’t reading her already you are missing out my friend.
A little back story about these cookies. Carrie might blush, but I have to share the note she sent me along with this recipe.
“I am sharing with you my recipe for Mexican Wedding Cookies. They are so easy, I am almost embarrassed. (Okay, not really because they are crazy good!) My mom has been making them since I was a little girl, and I always loved them because I thought they looked like little snowballs.”
Hopefully Carrie will forgive me for taking a couple liberties with her beloved snowballs, but I was working with the ingredients I had on hand. Side note: I was so happy to bake these cookies today. Yes, I made them this morning. My hot water heater and garbage disposal went out on Sunday and this is the first day I’ve had hot water and a working sink to do dishes. These cookies made every thing better though. Seriously. Stop what you’re doing and go make them now.
You can see all the Christmas cookie swap recipes HERE.
- 1 cup almonds, finely chopped.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar, divided
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- Preheat oven to 350 degrees F.
- Place chopped almonds on a baking sheet and toast for 3 to 5 minutes in preheated oven. Remove from oven and set aside to cool.
- Once the nuts are cooled, beat together the butter, 1/2 cup powdered sugar, and vanilla in a large mixing bowl.
- Add flour to butter mixture in two additions, mixing until just combined after each addition. Stir in the toasted almonds by hand.
- Roll cookie dough into 1″ balls (or use a small cookie scoop) and place on a greased (or silicone mat lined) baking sheet. Bake for 14 to 16 minutes, or until the bottom edges of the cookies just begin to brown.
- Remove cookies from oven and let cool for 5 minutes. Roll warm cookies in the remaining 1/2 cup powdered sugar, and place on a wire rack to cool completely.