Ingredients
Method
Prepare the Dough:
- In a medium mixing bowl, cream the softened butter and white sugar with an electric mixer until light and fluffy.
- Add the vanilla extract and water, mixing until combined.
- Gradually add the all-purpose flour, chopped almonds, and salt. Mix on low speed until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for 1 to 3 hours to firm up.
Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Line baking sheets with parchment paper or leave them unlined for crispier cookies.
Shape the Cookies:
- Roll the chilled dough into 1-inch balls using your hands.
- Place the balls 2 inches apart on the prepared baking sheets.
Bake:
- Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Coat with Powdered Sugar:
- Place powdered sugar in a shallow bowl.
- Roll each cooled cookie in powdered sugar until fully coated.
- For extra sweetness, roll the cookies in powdered sugar a second time just before serving.
Store:
- Store the cookies in an airtight container at room temperature for up to one week.
Notes
- Chilling the Dough: Don’t skip this step; it prevents the cookies from spreading during baking.
- Nut Alternatives: Substitute almonds with pecans, walnuts, or hazelnuts for a variation in flavor.
- Freezing Instructions: Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before shaping and baking.