These sweet and tiny snowball cookies are always the hit of holiday parties. Lightly flavored with almond and vanilla, they have a tender, sandy texture.
Preheat the oven to 325°F. Lightly grease a baking sheet or line it with parchment.
In a large bowl, beat together the butter, sugar, extract(s), and salt. Stir in the flour, mixing until combined.
Scoop 1" pieces of dough and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough. Place on a parchment-lined baking sheet, spacing them 1" apart.
Bake for 15 to 18 minutes, until they feel set on top and just begin to brown at the edges.
While the cookies are baking, put the confectioners’ sugar in a small bowl.
Remove the cookies from the oven and let them cool on the pan for 2 to 3 minutes. Roll five or six at a time in the sugar while warm, then place on a rack to cool. Once cool, roll in the confectioners’ sugar a second time before serving.
Store airtight at room temperature for several days; freeze for longer storage.
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