Equipment Needed
- Electric hand mixer or stand mixer
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Small shallow bowl (for the powdered sugar)
Step-by-Step Instructions
I start by preheating my oven to 350°F (175°C) and lining my baking sheets with parchment paper. This is my favorite trick for easy cleanup and preventing any sticking. In my large bowl, I combine the softened butter and ¾ cup of powdered sugar. Using my hand mixer on medium speed, I beat them for a full 3 minutes. I know it seems like a long time, but I’ve rushed this before and regretted it. You want it to become very pale, fluffy, and almost whipped. This incorporates air, which is key for a light cookie. Then, I beat in the vanilla and almond extracts until just combined.
Now, I turn the mixer to low and add the flour and salt all at once. I mix until the dough just starts to come together—it will look crumbly at first. This is when I add the finely chopped nuts. I switch to using my trusty rubber spatula or even my clean hands to gently fold and knead the mixture right in the bowl until it forms a cohesive, slightly soft dough. If it feels too greasy or warm, I let it sit for 5 minutes; the flour will hydrate and it will be perfect for shaping.
For shaping, I take rounded tablespoonfuls of dough and roll them gently between my palms to form 1-inch balls. They don’t need to be perfectly smooth. I place them about 2 inches apart on the prepared baking sheets—they don’t spread much, but they need a little room for air circulation. I bake one sheet at a time on the middle rack for exactly 15 minutes. The cookies are done when the bottoms are just barely golden and the tops are still pale. They will feel soft if you touch them, but that’s okay! They firm up as they cool.
The final, most satisfying step happens as soon as they come out of the oven. I let the cookies rest on the baking sheet for only 4-5 minutes, just until they are cool enough to handle but still very warm. Then, one by one, I roll each warm cookie generously in the reserved cup of powdered sugar. I place them on a wire rack to cool completely. Once cool, I give them a second, lighter roll in the powdered sugar. This double coating creates that iconic, snowy, sweet blanket that cracks delightfully when you take a bite.(See the next page below to continue…)