Italian Snowball Christmas Cookies

Having married an Italian man with a long history of wonderful cooks in his family, it behooved me to begin learning to cook some of his favorite Italian foods. Christmas is a time of togetherness, family and food. Christmas cookies are a great goodness in the world! I took it upon myself years ago to begin learning to make some of my husband's favorite Italian cookie recipes. One of MY favorites is the Italian Snowball Cookie (also known as Snowdrops). I experimented with several recipes until I worked out the best recipe for myself and my tastes. This is that recipe. These cookies make an excellent addition to any cookie platter. Whether you are serving your cookies to your family at home or to friends at a party or even taking a platter of cookies to a company party, these cookies add a unique look and a wonderful taste to any cookie collection!

Make sure that you use real butter in these as it adds a depth and richness to the cookie that margarine cannot match. It is sometimes necessary to adjust your flour due to moisture in the air. Try to keep your dough smooth and firm without getting crumbly. These cookies take a little effort but are well worth it!

Italian Snowball Cookies

I cup unsalted butter, softened

½ cup confectioners' sugar plus more for rolling cookies

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup finally chopped nuts (almond, walnuts or pecans all work fine)

2 cups sifted all purpose flour

¼ teaspoon salt

Preheat oven to 400 F.

In a large bowl, combine the butter, sugar, vanilla and almond extract until well combined. Add chopped nuts and mix well. Stir in the flour and salt until a firm dough is formed. If the dough is too sticky, add a little more flour. Wrap the dough in plastic wrap and chill for at least 30 minutes.

On a lightly floured surface, roll the dough into 1 inch balls. Place 1 inch apart on an ungreased cookie sheet. Bake until set but not browned, 10 - 12 minutes. Try not to overcook these! Cool on the cookie sheet for a few minutes and then roll in the confectioners' sugar.

Makes 2 - 3 dozen cookies.

Store these in an air tight container at room temperature. IF you need to store for a longer time, do not sugar after cooking but freeze or refrigerate plain. Before serving, heat slightly in a warm oven and then roll in sugar.