Toffee Almond Snowball Cookies
Buttery, nutty, crumbly cookies with bits of toffee, double-rolled in powdered sugar. Get your coffee cup ready!
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 2 minutes
Total Time 20 minutes
Servings 36 cookies
- 1/2 cup powdered sugar
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cups ground almonds or almond meal
- 1/2 cups chopped chocolate covered toffee candy bars or toffee bits from a bag
- 1/2 cups (approximately) additional powdered sugar for rolling the cookies
Preheat oven to 400°F.
In a large bowl, cream the ½ cup 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.
Serving: 1cookie | Calories: 93kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 1mg | Potassium: 8mg | Sugar: 3g | Vitamin A: 160IU | Calcium: 6mg | Iron: 0.4mg