These cookies are easy to make and come together pretty quickly. They also take less time to bake than other cookies, since you can put them close together and fit more on a cookie sheet. The original recipe was for Italian Butterball cookies that I tracked down for an Italian potluck at church, but I’ve changed it quite a bit and have since lost the original link.
The only time I’ve ever had a problem with them turning out well was when I accidentally used baking soda instead of baking powder (in case you were wondering, it results in cookies that taste like vomit — don’t try it). Otherwise, it’s a great recipe.
Almond Butterball Cookies
3/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/3 cup sliced or slivered almonds
Beat together the butter and 3/4 cup confectioners’ sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract.
Shape the dough into 1-inch balls and arrange on greased baking sheet spaced about 2 inches apart.
Bake at 350°F until firm, about 8-10 minutes. Cool on the sheet for 5-10 minutes before removing to cool completely on a wire rack.
Roll the cooled cookies in confectioners sugar to coat.