Perfect little “snowball” tea cakes flavored with vanilla extract, slivered almonds, and ground anise are dusted while warm with confectioners’ sugar to brilliantly fit into a winter white theme. Pictured with our Chocolate Chip & Walnut Blondies and Mini Pineapple Upside-Down Cakes.
Almond-Anise Snowballs
Serves: approximately 46
Ingredients
- 1 cup unsalted butter, softened
- 3 cups confectioners’ sugar, divided
- 1 teaspoon vanilla extract
- 2 1⁄4 cups all-purpose flour
- 3⁄4 cup very finely chopped slivered almonds
- 1⁄2 teaspoon ground anise
- 1⁄4 teaspoon fine sea salt
Instructions
- Preheat oven to 400°. Line several rimmed baking sheets with parchment paper.
- In a large bowl, beat together butter, 1⁄2 cup confectioners’ sugar, and vanilla extract with a mixer at high speed until creamy.
- In a medium bowl, whisk together flour, almonds, anise, and salt. Add to butter mixture, beating until well incorporated. Using a levered 2-teaspoon scoop, drop dough 2 inches apart onto prepared baking sheets. Roll each dough portion between palms of hands into a nicely rounded ball. Place dough balls back onto prepared baking sheets.
- Bake until cookies are set but not brown, 10 to 12 minutes. While still warm, roll cookies in 2 cups confectioners’ sugar. Let cookies cool completely on wire racks. Store cookies in an airtight container.
- Just before serving, using a fine-mesh sieve, dust cookies with remaining 1⁄2 cup confectioners’ sugar.
Notes
Kitchen Tip: Measure flour by spooning it into a dry-measure cup and then scraping off excess with a knife to level.
