Each year at Christmas, I go a little overboard with baking…. I try not to, but it just doesn’t feel like Christmas if my kitchen isn’t filled with fresh baking, especially cookies. I’ve simplified over the years, sticking to classic favorites that go together fairly easily instead of fussy, time consuming, decadent (and delicious) over the top treats. These Almond Snowball Cookies are simply delicious and I like that they contain some good for us ingredients like oatmeal and almonds to balance the not so good for us sugar and flour. And, they contain one of my favorite ingredients that makes everything delicious, almond extract. I’ve met a couple people who don’t care for almond flavoring, but not too many. Most love it, even if they aren’t sure what it is. That’s usually the case with these Almonds Snowball Cookies – everyone just loves them!
Start out by beating the softened butter and confectioners sugar until very creamy.
Add the vanilla and almond extracts.
Add the flour and mix on low until well combined. Add the oatmeal and almonds and continue mixing on low. The dough will be very stiff, but eventually all the oatmeal and almonds will mix in completely.
Roll tablespoon size bits of dough into balls and place on a cookie sheet.
Bake in a 325 degree oven for about 15 minutes. They will be just slightly browned on the bottom.
Once cool, carefully place in a ziploc bag with about 1/4 cup of confectioners sugar. Gently move the cookies around to coat them in the sugar. Add more confectioners sugar if necessary. As an alternative, you can sift confectioners sugar over the cookies. I make a mess when I do this, so tend to use the ziploc bag method, but either will work. 🙂
Serve and enjoy!
These almond cookies freeze nicely. I like to freeze them without the confectioners sugar and add this after the cookies are thawed. The cookies are also great for cookie exchanges or as gifts.
- 1 cup (2 sticks) butter, softened
- ¾ cup confectioners/powdered/10-x sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2 cups all-purpose unbleached flour
- 1 cup uncooked oatmeal (I like to use old-fashioned, but quick cooking is fine as well)
- ½ cup finely chopped almonds
- ¼ cup confectioners/powdered/10-x sugar
- Beat the butter and ¾ cup confectioners sugar until creamy.
- Add the extracts and beat until well mixed.
- Add the flour and mix on low until combined.
- Add the oatmeal and almonds, mixing on low until completely mixed. (dough will be stiff)
- Roll tablespoon size bits of dough into balls.
- Place on a cookie sheet and bake in a 325 degree oven for about 15 minutes.
- Cool. Gently place cookies in a ziploc bag with ¼ cup of confectioners sugar to coat. Alternatively, you can sift the sugar over the cookies.