Ingredients
Method
Cream Butter and Sugar:
- In a medium bowl, beat the softened butter and white sugar with an electric mixer until the mixture is light and fluffy.
Add Wet Ingredients:
- Mix in the vanilla extract and water, ensuring they are fully incorporated.
Combine Dry Ingredients:
- Gradually add the flour, finely chopped almonds, and salt to the wet mixture. Beat on low speed until just combined to form a soft dough.
Chill the Dough:
- Cover the dough with plastic wrap and chill in the refrigerator for 1 to 3 hours.
Preheat the Oven:
- Preheat your oven to 325°F (165°C).
Shape the Cookies:
- Roll the chilled dough into 1-inch balls using your hands. Place the balls 2 inches apart on unlined cookie sheets.
Bake:
- Bake in the preheated oven for 15 to 20 minutes, or until the bottoms are lightly golden while the tops remain pale.
Cool the Cookies:
- Transfer the cookies to wire racks and let them cool completely for 20 to 30 minutes.
Coat in Powdered Sugar:
- Place powdered sugar in a shallow bowl. Roll the cooled cookies in the sugar until fully coated. For a thicker coating, roll them a second time before serving.
Store and Enjoy:
- Store the cookies in an airtight container at room temperature for up to a week.
Notes
- Nut Variations: Swap almonds for pecans, walnuts, or hazelnuts to customize the flavor.
- Powdered Sugar Coating: For a smoother coating, sift the powdered sugar before rolling the cookies.
- Freezing Dough: Shape the dough into balls, freeze them on a tray, then store in a freezer bag. Bake directly from frozen, adding a few extra minutes to the bake time.
- Holiday Twist: Add a pinch of cinnamon to the powdered sugar for a festive flavor.