Snowball Cookies

1 cup softened butter
1/2 cup confectionery sugar
1 teaspoon almond extract
2 1/4 cups flour
1/4 teaspoon salt
1/4 finely chopped toasted walnuts

Heat oven to 400 degrees. Mix thoroughly butter, sugar, and extract. Work in flour, salt, and nuts. Shape into 1-inch balls. Bake on ungraded baking sheet for 10-12 minutes. While warm roll into confectionery sugar. Cool. Roll in sugar again.

ALMOND MACAROONS AND PIGNOLI COOKIES

INGREDIENTS

2 lbs almond paste
2 1/2 cups sugar
1/2 tsp salt
6 egg whites
Pignoli (pine nuts) toasted Slivered almonds toasted Maraschino cherries cut in half

HOW TO PREPARE

1. Preheat the oven to 350ºF. Line two or three baking sheets with parchment paper and set aside.
2. Mix the Almond Paste, sugar, salt and orange rind in a mixer with the paddle attachment on slow speed. Mix long enough to make a smooth, lump-free mixture. Gradually add the egg whites, adding only enough to create a smooth, firm paste.
3. Drop by full Teaspoons onto parchment-lined cookie sheets.  For Pignoli Cookies, drop batter onto pignoli; coat evenly; shape with your fingers and place onto parchment lined-cookie sheets.
4. Bake the macaroons in the pre-heated oven until lightly brown, about 10 to 12 minutes. Do not over bake.
5. Cool completely then carefully peel the cookies off the parchment paper.
6. Store in a covered container.

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