It’s not officially the Christmas holidays until these cookies are on the table! You could also shape the cookies into crescent shapes.
cup all purpose flour (560 ml)
tsp salt (2 ml)
cup almonds (250 ml)
cup soft butter (250 ml)
cup icing sugar, for the cookie dough (125 ml)
tsp vanilla (5 ml)
Flour, for rolling if needed
cup icing sugar, for sprinkling the tops (250 ml)
Preheat oven to 350 degrees F.
Using a stand mixer or electric hand mixer, cream together the butter and ½ cup icing sugar well. Add the vanilla.
Sift the flour and salt into a bowl. Add the nuts and stir. Add the flour-nut mixture to the butter. Beat on medium speed until smooth. Chill the dough before shaping for 30 minutes to 1 hour so easier to work with.
Roll into 1½-inch balls and place on baking sheet lined with parchment paper.
Bake until lightly golden, about 20 to 25 minutes. Cool cookies and sprinkle with icing sugar. Makes about 28 to 30 cookies.