Snowball Cookies

Ingredients:
(Make about 3 dozen)
1. 1 cup butter, softened
2. 1/2 cup confectioners’ sugar
3. 1 teaspoon vanilla
4. 2 1/4 cups all-purpose flour
5. 1/4 teaspoon salt
6. 3/4 cup finely chopped walnuts (The original recipe calls for pecans)
7. Extra confectioners’ sugar for rolling cookies in

Method:
1. Mix together the butter, sugar, and vanilla. Work in the flour, salt, and nuts until dough holds together.
2. Shape dough into 1-inch balls. Place on an ungreased baking sheet.
3. Preheat oven to 400°F.
4. Bake 10 to 12 minutes until set, but not brown.
5. While warm, roll in powdered sugar. Let cool and then roll in powdered sugar again.

Notes:
1. Like Baker Girl says, they’re bite-size happiness.
2. Clearly, this is another Baker Girl recipe. Super easy. Even more naankhatai-esque. Too much happiness. God promise!
3. You might not want to eat these immediately or even roll them immediately in the powedered sugar. Because the sugar sticks on your upper pallette and in your teeth and that can suck. That apart, awesome, awesome, awesome, awesome.
4. They’re known by several names: Mexican Wedding Cakes, Russian Tea Cakes, Pecan Meltaways, Pecan Butterballs, Snowballs… Baker Girl calls them Mexican Wedding Cakes. I ate them under the name “Snowballs” at The Buttery in Santa Cruz, CA. So I’ll stick with that name.
5. The recipe she used is straight out of a Betty Crocker book. So due credit to Bett Crocker as well:
Source: Betty Crocker’s Cooky Book, 1963
6. I don’t like pecans all that much. I mean, I prefer walnuts. Besides, I had an extra bag of chopped walnuts in my pantry. Nigella style, use whatever you have in your pantry. Hers has EVERYTHING. I can make do with walnuts now, can’t I?
7. Delectable. Easy. Simple goodness. Go. Bake.

Gaaah! No picture!

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