Note that these don't spread or rise, so you can bake a bunch on the cooky sheet, which makes the preparation time for these balls much less than the average cooky. This is such a classic, it's hard to think anybody couldn't find them in a comprehensive cookbook. I've got some old books from the '50's, and they have it, too. The nuts, I've found, are best if ground almost to a powder; small chunks can make them crumble even as you roll them. You need not restrict yourself to almonds, either; almonds are wonderful, especially if you add about a tsp. of almond extract, with, or instead of, the vanilla. Here's a tip: chill the dough before forming balls. It makes it a bunch easier. Also, if the dough wants to stick to your hands, keep them dampened with clean water when rolling the balls. Oh, and don't forget the second dusting with confectioner's (10x) sugar.
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Note that these don't spread or rise, so you can bake a bunch on the cooky sheet, which makes...