Lois's Treasure Balls

"This recipe was lovingly provided by Kathleen Fitzgerald, whose mother, Lois Stotz, made these family-favorite holiday cookies every year at Christmas." -- Charlotte Abrams, Recipe Editor
December 16, 2014

Ingredients

  • 1 stick unsalted butter, softened
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • ½ cup blanched almond meal (or finely chopped, blanched almonds)
  • ½ cup chopped semi-sweet chocolate (or mini chocolate chips)
  • 1 cup less 2 tablespoons all-purpose flour
  • Confectioner's sugar
  • Rainbow-colored sanding sugar, for decorating

Instructions

  1. Heat oven to 350°. Combine butter, sugar, vanilla, and salt in large bowl. Beat with an electric mixer on medium speed until creamy.
  2. Stir in nuts and chocolate. Add flour and stir to combine.
  3. Portion into 1-tablespoon balls and transfer to an ungreased cookie sheet. Bake until golden, about 15 minutes. Cool cookies completely.
  4. Shake a few cookies at a time in a baggie with confectioner's sugar and sanding sugar.

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Ingredients

  • 1 stick unsalted butter, softened
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • ½ cup blanched almond meal (or finely chopped, blanched almonds)
  • ½ cup chopped semi-sweet chocolate (or mini chocolate chips)
  • 1 cup less 2 tablespoons all-purpose flour
  • Confectioner's sugar
  • Rainbow-colored sanding sugar, for decorating
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