Toffee Almond Snowball Cookies for #CookieWeek

• Vegetarian

• Baking & Spices

  • 2 cup All-purpose flour
  • 1/2 cup Powdered sugar
  • 1 Powdered sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds, ground

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 1 2 c chopped chocolate covered toffee candy bars or toffee bits from a bag

Found on cupcakesandkalechips.com

Description

Ingredients

• 1/2 c powdered sugar
• 1 c (2 sticks) unsalted butter, at room temperature
• 1 t vanilla extract
• 2 c all-purpose flour
• 1/2 c ground almonds
• 1/2 c chopped chocolate covered toffee candy bars or toffee bits from a bag
• Additional powdered sugar for rolling the cookies
• 1/2 c powdered sugar
• 1 c (2 sticks) unsalted butter, at room temperature
• 1 t vanilla extract
• 2 c all-purpose flour
• 1/2 c ground almonds
• 1/2 c chopped chocolate covered toffee candy bars or toffee bits from a bag
• Additional powdered sugar for rolling the cookies

Directions

• Preheat oven to 400°F. In a large bowl, cream the ½ c sugar, and butter using a stand mixer or hand mixer. Gradually add the flour and then the ground almonds, and mix until well combined. Using a wooden spoon or spatula, stir in the chopped toffee. Chill dough in the refrigerator until firm. Form into balls using about 1 level tablespoon of dough and place on ungreased cookie sheets, preferably lined with parchment. Bake for 8-10 minutes, or until barely set, but not browned. Cool on the pan for about 5 minutes, then roll the warm cookies in powdered sugar, and place on a rack to cool. Once cooled completely, roll in powdered sugar again.
• Preheat oven to 400°F.
• In a large bowl, cream the ½ c sugar, and butter using a stand mixer or hand mixer.
• Gradually add the flour and then the ground almonds, and mix until well combined.
• Using a wooden spoon or spatula, stir in the chopped toffee.
• Chill dough in the refrigerator until firm.
• Form into balls using about 1 level tablespoon of dough and place on ungreased cookie sheets, preferably lined with parchment.
• Bake for 8-10 minutes, or until barely set, but not browned.
• Cool on the pan for about 5 minutes, then roll the warm cookies in powdered sugar, and place on a rack to cool.
• Once cooled completely, roll in powdered sugar again.
• Preheat oven to 400°F. In a large bowl, cream the ½ c sugar, and butter using a stand mixer or hand mixer. Gradually add the flour and then the ground almonds, and mix until well combined. Using a wooden spoon or spatula, stir in the chopped toffee. Chill dough in the refrigerator until firm. Form into balls using about 1 level tablespoon of dough and place on ungreased cookie sheets, preferably lined with parchment. Bake for 8-10 minutes, or until barely set, but not browned. Cool on the pan for about 5 minutes, then roll the warm cookies in powdered sugar, and place on a rack to cool. Once cooled completely, roll in powdered sugar again.
• Preheat oven to 400°F.
• In a large bowl, cream the ½ c sugar, and butter using a stand mixer or hand mixer.
• Gradually add the flour and then the ground almonds, and mix until well combined.
• Using a wooden spoon or spatula, stir in the chopped toffee.
• Chill dough in the refrigerator until firm.
• Form into balls using about 1 level tablespoon of dough and place on ungreased cookie sheets, preferably lined with parchment.
• Bake for 8-10 minutes, or until barely set, but not browned.
• Cool on the pan for about 5 minutes, then roll the warm cookies in powdered sugar, and place on a rack to cool.
• Once cooled completely, roll in powdered sugar again.