2 cups all purpose flour

1/2 tsp. salt

1 cup unsalted butter, room temperature

2/3 cup granulated sugar

2 tsp. vanilla extract

1 1/2 cups toasted ground almonds (no skin)

2 cups confectioner’s sugar

Preheat oven to 325 F.

In large bowl of mixer, using paddle attachment, combine butter, granulated sugar, vanilla. Beat on medium speed until smooth, about 1 minute. Add almonds and incorporate.

Add flour and salt and beat until the dough comes together in large clumps.

Roll 1 Tbsp. of dough into 1-inch balls, and set 1 inch apart on a parchment-lined baking sheet.

Bake for 20 minutes, or until bottoms of cookies are light brown and tops are lightly colored.

Let cool on baking sheet 5 minutes, then on wire rack. Cool completely, then roll in sifted confectioner’s sugar. Yields 3 dozen, depending on size

Bourbon Balls

12 oz. vanilla wafers (crushed)

1 cup powdered sugar

1 cup chopped pecans

1/4 cup light corn syrup

2 Tbsp. unsweetened cocoa

1/2 cup bourbon

Mix all ingredients. Roll into 1-inch balls and roll in granulated sugar. Store in container up to 3 days before serving. Yields 3 dozen.