Almond Butterball Cookies

Almond Butterball Cookies recipe marissabaker.wordpress.comAfter skipping yesterday, my goal of blogging everyday about something that happened during the Feast is falling by the wayside. Luckily, I had this recipe as a backup for today’s cooking post.

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

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Almond Butterball Cookies recipe marissabaker.wordpress.com1/2 cup butter

3/4 cup confectioners’ sugar

1 egg

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

confectioners sugar

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.

Almond Butterball Cookies recipe marissabaker.wordpress.comStir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Add almonds and stir.

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.

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