Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat (or lightly grease the sheet).
• In a large mixing bowl, add 2 sticks (8 oz / 225 g) softened unsalted butter, ½ cup (50 g) powdered sugar, ½ teaspoon salt, and 2 teaspoons pure vanilla extract. Using a hand mixer or stand mixer, beat on medium speed for 1 minute until the mixture is light and creamy.
• Add 1 cup almond flour and 2½ cups (300 g) all-purpose flour to the butter mixture. Mix on low–medium speed until the dough is just combined and no large streaks of flour remain; avoid overmixing.
• Use a small cookie scoop or a tablespoon to portion the dough into about 1-tablespoon portions. Roll each portion between your palms to form smooth balls.
• Place the cookie balls about 1 inch apart on the prepared baking sheet.
• Bake for 15–17 minutes, watching closely so the cookies set and remain very lightly colored but do not brown.
• Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. Transfer the cookies to a wire rack and let them cool until warm but cool enough to handle.
• Put the remaining ½ cup powdered sugar in a shallow bowl. Roll each warm cookie in the powdered sugar to coat, then return the coated cookies to the wire rack to finish cooling.