Drop Cookies: Butterballs

As the name suggests, butter is the defining ingredient in this shortbread-type cookie. Don't substitute margarine. Margarine doesn't give the same flavor, which makes a butterball made with margarine no butterball at all.


Ingredients


½ cup butter, softened
¼ cup powdered sugar
1 tsp vanilla
1 cup all purpose flour
½ cup almonds, finely chopped
pinch of salt
powdered sugar


Preparation


Heat oven to 325°F. In a large bowl, cream together butter and powdered sugar until light and fluffy. Add vanilla and blend well. Add flour, almonds, and salt. Combine until you have a soft cookie dough.


Shape the dough into 1-inch balls. Place these on a prepared cookie sheet. Do not flatten. Bake for 15 to 20 minutes, until cookies are set and the bottoms are golden brown. Allow cookies to cool on the cookie sheet for 1 minute. Place extra powdered sugar in a shallow dish and roll warm cookies in the sugar before placing the cookies on a wire rack to cool completely.


This recipe makes about 2 dozen cookies.