2 sticks unsalted butter, softened at room temperature
1/2 cup powdered sugar -- plus 1-1/2 cup more for rolling cookies
1 tsp. vanilla
2 cups all purpose flour
1/2 tsp. fine salt
1 cup almond meal/flour (or finely grind blanched almonds in a food processor)
1/2 Tbsp. orange zest
Instructions
In the bowl of a stand mixer with a whisk
attachment, cream together 2 sticks butter, 1/2
cup powdered sugar and 1 tsp. vanilla, until
smooth.
Switch to paddle attachment and gradually mix
in 2 cups flour and 1/2 tsp. salt. Once
incorporated, add 1 cup almond meal and 1/2
Tbsp. orange zest and mix until well blended.
The dough should stick slightly to the spatula,
but not at all to your hands. If very sticky,
add 1-2 Tbsp. more flour.
Shape dough into 1 inch balls and place them on a
prepared baking sheet, 1 inch apart. Bake 11-13
minutes or until bottoms are golden and edges are
barely golden. Remove from baking sheet and cool
5 minutes.
Fill a bowl with powdered sugar and roll the
cookies in it while they are still warm (not
hot). Transfer cookies to a wire rack to cool
completely. Once cookies are a room
temperature, roll in powdered sugar again or
dust the tops with a mini sieve to give them
that snowy look.
Originally Submitted
12/18/2015
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