Snowballs for July

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.

In a large mixing bowl, combine Bisquick baking mix, sugar, and almond extract, stirring until a soft, cohesive dough forms. If the dough feels too sticky, add a small additional amount of Bisquick.

Using your hands or a small cookie scoop, portion the dough and roll it into uniform 1-inch balls. Place the balls about 1 inch apart on the prepared baking sheet.

Bake the dough balls in the preheated oven until they are set and just barely golden on the bottom, about 10 to 12 minutes. Do not overbake, as the cookies should remain pale and tender.

Remove the baking sheet from the oven and allow the cookies to cool for 3 to 5 minutes until they are just cool enough to handle but still slightly warm.

Place confectioners' sugar in a shallow bowl or on a plate, then roll each warm cookie generously in the powdered sugar until fully coated. Set the coated cookies aside on a wire rack.

Once the cookies have cooled completely, roll them a second time in confectioners' sugar to ensure a thick, snowy white coating. Serve immediately or store in an airtight container.