Queen Bee Almond Snowballs
Adapted from a Southern Living Recipe
Makes about 2 ½ dozen cookies
½ cup slivered almonds
1 cup butter, softened
1 tsp vanilla or almond flavoring (I prefer almond flavoring)
1 cup powdered sugar
2 ½ cups Queen Bee Cake, Cookie, Muffin Flour
¼ tsp salt
1 cup powdered sugar to roll baked cookies in.
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5-6 minutes or until toasted and fragrant. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
Process baked almonds in a food processor 30 seconds or until finely ground.
Line baking sheets with parchment.
Beat butter at medium speed in stand mixer until creamy. Mix in vanilla or almond flavoring and then add 1 cup powdered sugar, beating well. Dough may be crumbly.
Combine Queen Bee CCM flour blend, salt and almonds; gradually add to butter mixture, beating until blended. You may have to finish with a spoon by hand.
Shape cookie dough into ¾” balls and place 2 inches apart on parchment lined baking sheets.
Bake at 325° for 12-15 minutes or until edges are lightly browned. Quickly pull parchment with cookies onto a wire rack. Cookies will be soft and harden as they cool.
While still slightly warm, roll cookies in powdered sugar.