Snowball Cookies

Ingredients

• 1 cup slivered almonds
• 1 scant cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces unsalted butter, softened
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups confectioner's sugar

Directions

1. Set a rack in the middle of the oven and heat it to 325 degrees F. Scatter the almonds on a pie plate and toast them for about 8 minutes, until they turn golden. Cool the nuts, then move them to a mini food processor and pulse until they are finely chopped. Scrape them into a small bowl, then whisk in the flour, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and vanilla until the mixture looks creamy, about 4 minutes. Turn the mixer to low, add the almond mixture, and mix until everything is evenly worked in, scraping the bowl on the bottom and sides 1 or 2 times, about 1 minute.
3. Cover a large, sturdy baking sheet with parchment paper. Scoop the dough by level tablespoons, shape each portion into a ball, and handle them gently as you roll. Place the balls 1 inch apart on the sheet, then freeze until barely firm, about 10 minutes. Bake until the tops are pale gold and the bottoms are a deeper golden color, about 22 minutes.
4. Set the baking sheet on a rack and cool the cookies for 10 minutes. Pour the confectioner's sugar into a shallow bowl. Roll no more than 2 cookies at a time in the sugar, then place them back on the baking sheet. Leave them alone until they are fully cool and the coating has set, about 1 hour. Sift the confectioner's sugar to get rid of any crumbs, then roll the cooled cookies in it again. Store the cookies in an airtight container, layered between sheets of waxed paper, for up to 2 weeks.