Eggnog Snowballs

Ingredients

• 1 cup almond flour
• 2 cups powdered sugar, divided
• 2 sticks unsalted butter, room temperature
• 2 teaspoons rum flavoring
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1/2 teaspoon salt

Steps

1. Line two large baking sheets with parchment paper.
2. Place the almond flour and 1/2 cup of the powdered sugar in the bowl of a food processor and combine well.
3. Add the butter and process until smooth, 30 seconds to 1 minute, scraping the dough off the inside of the bowl as needed.
4. Add the rum flavoring and vanilla and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
5. Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
6. Meanwhile, position oven racks in the top and bottom thirds of the oven and heat oven to 350 degrees.
7. Bake 20 to 25 minutes, rotating the sheets top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack.
8. Cool the cookies on the sheets for 5 minutes — they will become firm as they cool.
9. Place the remaining 1 1/2 cups powdered sugar in a pie plate or baking dish. Toss the warm cookies gently in the powdered sugar until evenly coated (they need to be warm for the first coating to stick).
10. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are totally white.

Notes

From a printed recipe (Rural Missouri, December 2021, p. 41) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.