Because you're all dying to know, my favorite Christmas cookie of all time is the almond snow cookie, also known as the almond crescent cookie, also known as Russian tea cakes, also known as that wad of dough covered in powdered sugar with an almond in the middle. They're just so gosh darn satisfying. The crunch, the semi-sweetness, the size -- doesn't get much better! So if you're looking for the best Christmas cookie recipe on the planet, please, look no further.
Takes about an 1 hour, 37 minutes; makes about 5 dozen.
- 1/2 cup slivered almonds
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Parchment paper
- 1/2 cup powdered sugar
- Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
- Process almonds in a food processor 30 seconds or until finely ground.
- Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)
- Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
- Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
- Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.
Photo via Beth Dreiling Hontzas; Styling: Buffy Hargett