Italian Wedding Cookies (Print Version)

# Ingredients:

01 - 4 cups powdered sugar to coat the cookies.
02 - 3/4 cup softened butter, unsalted.
03 - 5 tablespoons sugar, split.
04 - 5 ounces salted almonds, roasted.
05 - 1 1/2 cups plain flour.
06 - 1 teaspoon vanilla flavoring.
07 - 1/4 teaspoon coarse kosher salt.

# Instructions:

01 - Set your oven to 325°F and get the baking sheets ready with parchment paper.
02 - Blend the roasted almonds with 1 tablespoon of sugar until it feels like powder.
03 - Whip the butter, vanilla, and rest of the sugar together for about 3 minutes until it looks light and creamy.
04 - Add the ground almonds to the mixture with the flour and salt. Combine everything well.
05 - Shape the dough into small balls, about 3/4 inch, and set them on baking sheets about 1 inch apart.
06 - Bake them for 22 to 26 minutes, turning the tray once. The bottoms will just start to turn golden.
07 - After they’ve cooled for about 3 minutes, gently roll the warm cookies in powdered sugar.
08 - When completely cool, roll them in powdered sugar again for that perfect coating.

# Notes:

01 - Dough balls can be frozen to bake fresh cookies later.
02 - For the best finish, coat the cookies in sugar while still warm.
03 - Cookies stay good in an airtight container for a week.

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