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.
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
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1 Hour, 37 Minutes
- 1/2 cup slivered almonds
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Parchment paper
- 1/2 cup powdered sugar
- 1. 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°.
- 2. Process almonds in a food processor 30 seconds or until finely ground.
- 3. 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.)
- 4. Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
- 5. Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
- 6. 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.
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