Almond Snowball Cookies

From: Food Network Kitchens, Day 1 of "The 12 Days of Cookies", December 3, 2003

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes about 30 cookies

3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened
1/2 tsp. pure vanilla extract
1/8 tsp. almond extract
1 2/3 cups all-purpose flour
1/2 tsp. fine salt
1 cup confectioner's sugar

PULSE the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and mix until a soft dough is formed. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.

PREHEAT oven to 350 degrees. Line two baking sheets with parchment paper.

CUT the chilled dough into 1/2 inch pieces and roll by hand into balls. Space the cookies evenly on the baking sheet and bake until slightly golden, rotating the sheets once, 15-20 minutes.

PUT the confectioner's sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss the cookies in the sugar until completely coated. Return them to the rack and cool to room temperature. Toss in the confectioner's sugar again.