Yield: 36 cookies
2 1/4 cup all-purpose flour
1/2 cup almond meal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup + 1 cup powdered sugar
1 tablespoon vanilla extract
zest of 1 lemon
zest of 1 orange
zest of 1 lime
1/4 cup white chocolate chips, coarsely chopped
Preheat oven to 375F degrees. Line baking sheet(s) with parchment paper or nonstick baking mat.
In a medium bowl, whisk together flour, almond meal and salt.
In a large bowl, cream together butter and 3/4 cup powdered sugar until fluffy about 3-4 minutes. Beat in vanilla extract and citrus zests. Gradually blend in flour on low speed. Stir in chopped white chocolate just until combined.
Shape dough into scant 1-inch balls, placing cookies 2-inches apart. Bake for 10 minutes or until cookies are set and are very lightly browned around the edges. Allow the cookies to cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.
When cookies are completely cool, roll in the additional 1 cup of powdered sugar.
Notes: These cookies can be stored in an airtight container at room temperature for 3 days. They also freeze beautifully.