Holiday scents for many include the sweet smell of cookies baking in the oven. Bellingham Herald readers share these recipes and the family memories that go along with them.
SNOW PUFF COOKIES
Heidi Bookout of Bellingham reworked this cookie recipe from one she found on a Chex cereal box. She says the cookie should be chewy, not crunchy, and if you store them with a slice of bread they will stay that way. Just remember to change the slice of bread every few days.
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1 cup butter, softened
1 cup sifted powder sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons almond extract or amaretto
1 cup diced or slivered almonds
Powdered sugar to coat the cookies when cooled thoroughly
Heat oven to 325 degrees.
Beat butter and sugar until creamy.
Stir in almond extract.
Add remaining ingredients and mix well.
Using level tablespoon, form into 1 inch balls (these do not expand much so they can be place close together).
Bake 10 minutes, until light brown.
Cool completely, at least an hour. Roll in powder sugar.
Makes 3 dozen.