Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
Process almonds in a food processor 30 seconds or until finely ground.
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)
Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.
To eat these gems is akin to being a wide eyed child again where 'sugarplum's danced through my head'. These melt in your mouth morsels were called Tanta' Sena's cookies but the reciped is the same. To Cheryl1242 I would suggest that some recipes are simple and not to be tinkered with. These give a burst of powdered sugar followed by the quiet but luscious flavor of almond which melt together in one's mouth. Well worth the making and yes, a Christmas classic in our homes.
Made this recipe for the first time as I didn't have my ma's recipe we usually make. I used pecans instead as that's how we always made them and they turned out perfect! Crumbly, but that's how they're supposed to be. Also, sprinkle some powdered sugar straight out of the oven so it sticks, then do another coat after they cool.
I have a family recipe cookie that's VERY close to this called Italian Butterballs but this recipe is missing a couple of the ingredients. Based on what I am reading, these look like they'd be dry and hard. Perhaps this recipe got messed up?
Sorry, but these didn't turn out very good for me. I followed the recipe and did add some mini chocolate chips and some chopped almonds to try to add flavor, but they didn't have much flavor and were tough to bite into. I might have done something wrong, but I wouldn't make them again. There are much better recipes for the teacake-like cookie that are very tender and seem to have more flavor.
These cookies were delicious. After toasting the almonds, the fragrance of the crushed almonds are intoxicating while you are mixing the dough. I opened the tin I stored these cookies in this morning and the smell wafted back as strong as ever. I found a Christmas classic!
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