Snowball Cookies
My mom used to make dozens and dozens of these cookies every Christmas. She didn't toast the almonds but I think they taste better and they're easier to grind without turning to nut butter.
YIELD: Makes about 24 cookies

NOTES: Toasted pecans, walnuts, or hazelnuts can be used in place of almonds. 
INGREDIENTS 
  • 4 1/2 ounces slivered almonds (1 cup) or almond flour
  • 4 1/2 ounces all-purpose flour (1 cup)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 6 ounces unsalted butter, softened 
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla or almond extract
  • 1 1/2 cups (about 200g) confectioner's sugar 

DIRECTIONS 
  1. Adjust oven rack to center position and preheat the oven to 325°F. Spread the almonds out on a pie plate and toast until golden, about 8 minutes. You'll know they are nearly ready when you begin to smell them. Let cool, then transfer the nuts to a food processor or blender and pulse until finely chopped. Transfer to a small bowl and whisk in the flour, baking soda, and salt. 
  2. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter with the granulated sugar and vanilla until creamy, about 4 minutes. On low speed, add the nut mixture and beat until evenly combined, scraping up the bottom and sides of the bowl once or twice, about 1 minute.
  3. Line a baking sheet with parchment paper. Scoop level tablespoons of the dough into balls and gently roll. Arrange the balls 1 inch apart and freeze until just firm, about 10 minutes. Bake until slightly golden on top and bottom, about 20 minutes.
  4. Cool for 10 minutes. Put the confectioner's sugar into a shallow bowl. While still warm roll them in the confectioner's sugar. Return them to the baking sheet and let them cool completely, about 1 hour. Roll the cooled cookies a second time in the confectioner's sugar. Store cookies in an airtight container between sheets of waxed paper for up to 2 weeks. Similar to shortbread cookies, they seem to improve with age.