Ingredients
- 1 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 2 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1/4 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 cups Diamond of California® Macadamia Nuts, ground finely in a food processor
- 2 cups Diamond of California® Almonds, ground finely in a food processor
- 2 cups Pistachios, ground finely in a food processor
- 1/3 cup sprinkles
- 1 1/2 cup powdered sugar (for dusting)
The Steps
- Preheat the oven to 350 degrees F, and line baking sheets with parchment paper.
- In a large mixing bowl, cream the butter and sugar together on medium-high speed until very pale and fluffy (about 3 to 5 minutes). Stir in the vanilla, almond extract, and salt. Add the flour, ground nuts, and sprinkles, and stir together on medium-low speed until combined.
- Use a 1.5 tablespoon cookie scoop to create balls. Roll the balls in powdered sugar, and set them on the prepared baking sheets. Bake for 12 to 14 minutes, or until just barely beginning to turn golden around the sides. Cool, then re-roll in powdered sugar to coat. Transfer to an airtight container to store.
RECIPE CONTRIBUTED BY BAKING A MOMENT
