1 ½cupspowdered sugar½ cup for cookie, and 1 cup in a medium bowl, for covering cookies
2cupsall purpose flour
½cupfinely chopped almondsyou can also use pecans or walnuts
Preheat the oven to 375 degrees.
In a medium bowl, combine the butter and ½ cup of the powdered sugar. Beat until the butter is completely softened and mixed with the sugar. It should be smooth and creamy. Add in the vanilla and flour, mixing for an additional minute. Use a rubber spatula to scrape the sides of the bowl to incorporate all of the ingredients and then stir in the chopped almonds.
Once the dough is well mixed, use a small portion scoop or spoon to measure out small balls of the dough. Using your hands, roll them into small ball shapes, about 1- 1 ½ inches in size.
Place them on a cookie sheet, leaving about an inch between the cookies. Bake for 8-11 minutes, until the bottom of the cookies are just beginning to turn golden brown and feel firm.
Remove the cookies from the oven and allow the cookies to cool. Once they have cooled, roll them in the small bowl of the remaining powdered sugar until they are completely covered.
This recipe makes about 2 dozen cookies, depending on how large you roll them. (I used a
1½ inch portion scoop and it made 25 cookies.)You will have extra powdered sugar after rolling the cookies. You can roll them a second time if you would like to have a more covered cookie.