Lillie is an event planner who felt burned-out after 5 years, so now just freelances and started a food blog where she develops recipes. This recipe is one of the ones she actually came up with and what makes it different is the added espresso powder and the chocolate chunks in the snowball.
Preheat the oven to 350 and line a baking sheet with parchment.
Whisk together flour, almond flour, baking powder and salt.
Beat butter and sugar together in a medium bowl until light and fluffy.
Add egg and extracts, scraping down the bowl as necessary, and beat until combined.
Blend in the flour mixture until fully incorporated.
Portion out the dough into small balls and roll between your palms until smooth.
Place on the prepared sheet and bake for 8 to 10 minutes or until light golden brown.
While the cookies are baking, whisk together powdered sugar and espresso powder in a small bowl.
Remove the cookies from the oven and let cool for several minutes so they set up and you can handle them without being burned! Roll each ball completely in the espresso powdered sugar while the cookies are still warm.
Dust with any extra espresso sugar just before serving.