Cranberry & Orange Scented Almond Snowball Cookies
Ingredients
- ¾ cup sliced almonds
- ¾ cup sugar
- ¾ cup unsalted butter room temp and sliced
- ¼ cup dried cranberries
- zest from one orange
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 1 ⅔ cup white whole wheat flour
- ½ teaspoon salt
- 1 cup confectioners' sugar
Instructions
- Pulse almonds, sugar, cranberries and zest in processor until finely ground.
- Add in butter and pulse until blended together and smooth.
- Add in vanilla and almond extract and pulse to combine.
- Add in the flour, salt, and pulse to create a dough consistency.
- Empty dough onto wax paper and form into a log about 15 inches long and 1 ½ inches wide.
- Refrigerate for 15-30 min.
- Preheat oven to 350 F.
- Cut the dough into 1 inch pieces and roll by hand into balls.
- Place cookies on baking sheet lined with parchment paper.
- Bake for 12-15 minutes until slightly golden.
- Cool cookies completely.
- Put confectioners' sugar in a pie plate or bowl.
- Roll the cookies into confectioners' sugar while still warm but not hot.
- Place cookies on plate and dust again with sugar if desired.
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