previously here on cookieblogger, i included the almond snowball cookie recipe that my mom and i have baked over the years. but there’s another family version that comes from my auntie barb, mom’s twin sister, that shines as well.
here’s my auntie barb, circa 1950’s:
though these cookies look similar to the snowballs i usually make, their taste and texture differ greatly, with mom’s being a more understated and melt-in-your-mouth cookie, while auntie barb’s, with the addition of ground almonds, have a bit of crunch and a nuttier flavor. for those who can’t eat nuts, my original almond snowball recipe works well with just almond flavoring and no nuts. but for those of you who like a little authentic nuttiness in your cookie, these are for you!
auntie barb was not known for her baking prowess, but every christmas, she pulled out her one cookie sheet and put her all into these snowballs. This recipe, originally from her sister-in-law, has been passed down to her daughters and granddaughters, so the tradition continues.
we lost my auntie barb last year, and words can’t describe the loss. but when i make these cookies, she is right here with me, though it’s likely she’s watching reruns of murder, she wrote, while i do the baking!
auntie barb’s almond snowballs
1 cup butter
1/2 cup confectioner’s sugar
1 teaspoon vanilla extract
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup ground almonds
1 cup confectioner’s sugar (for rolling cookies in, post-baking)
1. pre-heat oven to 350 degrees. line 2 cookie sheets with parchment paper.
2. with your mixer, cream butter, sugar and vanilla very well until light and fluffy.
3. add in flour and salt; mix well, but do not overmix.
4. stir in ground almonds.
5. roll into balls about the size of walnuts. place on cookie sheets about 1 inch apart.
6. bake at 350 degrees for 15 minutes (cookies will still be light in color).
7. remove from cookie sheet.
8. let completely cool, then roll in confectioner’s sugar.