Almond Snowballs and Free Printable Bag Toppers!!

I've said before that quite possibly one of my favorite flavors in baked goods is almond. Almond extract does not taste anything like an actual almond. At least not in my opinion. No, almond extract has a flavor all its own that creates bake goods with an incredible and unusual flavor. Most people can't quite figure out what the flavor is, but they know it tastes like something from a bakery. Of course, that's because lots of bakeries do use almond flavoring.  Its a perfect flavor for breads, icings, cakes and cookies.

These sweet little white snowballs are filled with almond flavor. I used both ground almonds and almond extract. Paired with a delicate shortbread, it is a combination that will grant rave reviews! Besides, who doesn't love anything coated in a bit of powdered sugar?

And, since I'm trying to be Merry and Bright and all in the giving Christmas mood. I'm including a little bag topper for you to download.

Just download, print, and cut it out. It will be perfect for riling up the Treat Bag Society :) You can download the bag topper here.
Enjoy!

 

Almond Snowballs

Ingredients

• 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

 Preparation

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.
Southern Living, DECEMBER 2010