Christmas Ball Cookies


Prep Time: 50 Minutes • Start to Finish: 1 Hour 50 Minutes • 2 dozen sandwich cookies 


1 cup butter, softened

½ cup powdered sugar

¹¨M8 teaspoon salt

¼ teaspoon almond extract

2 cups all-purpose flour

Red, green and white sanding sugar


¼ cup butter, softened

1 cup powdered sugar

¼ teaspoon almond extract

1 tablespoon milk

1. In large bowl, beat 1 cup butter, ½ cup powdered sugar and the salt with electric mixer on medium speed about 2 minutes or until creamy. Beat in ¼ teaspoon almond extract. On low speed, beat in flour just until combined. Cover; refrigerate 30 minutes.

2. Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Shape dough into 48 (¾-inch) balls. Roll 16 balls in each color of sanding sugar, coating completely. On cookie sheets, place balls 1 inch apart.

3. Bake 15 minutes or until set and bottoms are light golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

4. In small bowl, beat ¼ cup butter, 1 cup powdered sugar, ¼ teaspoon almond extract and the milk with electric mixer on medium speed until smooth. For each sandwich cookie, spread about ½ teaspoon filling on bottom of 1 cookie; top with second cookie, bottom side down, to form ball.

1 Sandwich Cookie: Calories 161; Total Fat 10g (Saturated Fat 6g); Sodium 97mg; Total Carbohydrate 18g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 1

Tinsel Time Tips

Be sure to use butter for this recipe. And for the best results, carefully measure flour and powdered sugar by lightly spooning into a measuring cup and leveling off. You may omit the filling for these sandwich cookies and simply serve them as colorful sugar cookies.


Recipes & Photographs from BETTY CROCKER CHRISTMAS COOKIES. Copyright © 2013 by General Mills, Minneapolis, Minnesota. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.