For peanut butter cookies, whisk together 1 1/2 cups flour with 1 teaspoon baking soda and set the bowl aside. Beat 1 1/2 cups peanut butter, 1/2 cup butter and 1 cup brown sugar in a separate bowl until the mixture is smooth, and then add an egg. Add the flour mixture to the liquids gradually, and continue beating to combine them. Place tablespoon-sized balls of dough on a lined baking sheet, and use a fork to create the crisscross pattern. Bake the cookies in an oven preheated to 350 degrees Fahrenheit for 18 to 22 minutes.
Make almond snowballs by toasting 1/2 cup slivered almonds for 6 minutes in a preheated oven at 350 degrees Fahrenheit. Remove the almonds, and reduce the oven temperature to 325 degrees Fahrenheit. Cool the almonds for 20 minutes, and process the nuts in a food processor until they are finely ground. Place 1 cup butter in a bowl, and beat it until it is creamy. Add 1 teaspoon vanilla extract and 1 cup powdered sugar, and then beat the mixture well to create crumbly dough.
Add 2 1/2 cups flour and 1/4 teaspoon of salt and the almonds to a bowl. Add the almond mixture to the butter, and beat to blend. Form 3/4-inch balls, and place them on a baking sheet. Bake the cookies in the preheated oven for 12 minutes. Once they are cool, roll them in powdered sugar.Learn more about Desserts