Snow Balls

Preheat oven to 350°F.

Beat butter, powdered sugar and the almond extract in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, crushed walnuts and the milk chocolate chips, beating on low speed. Then add the shredded coconut until well blended.

Shape dough into 2 1/2-inch balls. Place them, 1-1/2 inches apart, on ungreased baking sheet.** Note: I usually cook 6 cookies at a time due to cooling, if you have too many to roll in the powdered sugar at one time, the cookies will cool before you can roll them in the sugar and it will not stick when cooled.

Bake 14 to 15 minutes or until bottoms of cookies are lightly browned. Remove from oven and pick up each cookie with spatula – it will be warm in your hands. (It needs to be almost too warm to the touch for the sugar to stick to the cookie). Form into a ball by squeezing together then take the formed ball and roll in a heap of 2 cups of powdered sugar on waxed paper. Do this by pulling up more of sugar from the pile and keep rolling the cookie around for the sugar to coat the cookie well.

Set cookies aside in a dish to cool. Keep doing this for each cookie then start your next batch of rolled dough to bake. Store in tightly covered container at room temperature.

Do not allow your cookies to overbake or you will not be able to form into a ball.