Butterballs
These cookies have many names. I call them Butterballs, but they are also called Mexican Wedding Cookies, Russian Tea Cakes and of course – Snowball Cookies – for obvious reasons. They are made with a very “short” dough – which means they are very tender. I have seen these explode into pieces when a clumsy cookie eater bites the delicate offering too brusquely. Who can blame someone for rushing in with a big bite? But – I warn you - you will be wearing some powdered sugar unless you calm down and remember these are tender treats!
Ingredients
- 1 cup unsalted butter
- ½ cup confectioners’ sugar powdered sugar
- 1 teaspoon vanilla
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 cup chopped nuts (pecans, or walnuts – bakers choice – I like pecans best)
- Additional confectioners’ sugar for rolling the cookies twice
Instructions
- Preheat the oven to 400 degrees and place a baking rack directly in the middle of the oven.
- Using an electric mixer, cream the butter and the sugar together. Add the vanilla and mix well. Turn off the mixer and add the flour and salt and on a low speed, mix to incorporate the flour. Then add the nuts and turn up the speed to medium and blend completely.
- Roll the dough into 1" balls, and place on an ungreased cookie sheet. Bake for approximately 10 -14 minutes. They are done when they are just beginning to crack – and to lightly brown around the edges. Don’t overcook!
- Allow the cookies to cool on the pan for 5 minutes. Then, very gently, pick up one cookie at a time, and roll it in confectioners’ sugar. Set aside to cool completely on a wire cooling rack.
- Finally, roll each cookie again in the confectioners’ sugar.
- Store them in an airtight container.
