Cashew Snowballs

1 cup (2 sticks) softened butter
1/2 c confectioner's sugar, plus more for rolling
1 tsp vanilla
1/2 tsp almond extract
2 c flour
2 c unsalted raw or roasted cashews, ground fine
1/2 tsp salt


Mix sugar and butter in a bowl.  Add extracts.  Beat in flour, cashews, and salt. 


If freezing dough, divide into 4 parts, each on a sheet of waxed paper, and roll into logs about 1 1/2 inches across. Put logs in a tightly closed plastic bag and freeze.  Thaw logs as needed (each log will make about 12-18 snowballs).


If not freezing dough, chill the dough for about half an hour until it's firm.  Preheat oven to 375 and prepare cookies sheets covered with parchment paper.  Pinch off pieces and roll balls about an inch to an inch and a half in diameter.  Place on cookie sheets about an inch apart and bake about 20 minutes, until golden on bottom.  Roll cookies in remaining confectioners sugar while still hot.  Re-roll (or sprinkle with sugar) when cool.  Can also be frozen after baking.