Holiday Cookie Week #1: Snowy Butterball Cookies

So last week I did gift ideas, but this week it’s cookie time peoples!

Which conveniently, cookies also make wonderful gifts too so it’s basically a win win situation all the way around. I’m starting off with one of the classics. These devious little puffs of deliciousness operate under multiple aliases but my crazy clan has always called them butterballs. You may know them as snowballs, Mexican wedding cookies, Russian tea cakes, or Italian wedding cookies, but me, I can’t seem to call them anything else. To me they’ll always be butterballs.

Okay, obviously everybody and their great-aunt Ruth has a recipe for these cookies but I just really felt like I should have mine on the blog. Something about the holidays makes me want everything to be as traditional as possible and for my family, butterballs are a must this time of year. Almost every Christmas cookie tray I can remember had these included in the mix.

So even though everyone has seen these plenty of times, I’m still going to share my recipe with you guys and you’ll just have to deal with it.

And if you aren’t getting into the holiday mood yet then I don’t know what I’m going to have to do to beat these. Hey, and if you already have a recipe for these then let this just be a reminder that it’s time to start baking some Christmas cookies!

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Holiday Cookie Week #1: Snowy Butterball Cookies

The holidays wouldn't be the same without these age-old classic cookies. These little puffs of buttery sweetness simply melt in your mouth.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 30 cookies

Ingredients

• 1 cup 2 sticks Miyoko's "butter" (or any dairy free butter), cut into pieces
• 1 cup powdered sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pecans
• about 1 cup powdered sugar for rolling

Instructions

1. Preheat oven to 350ºF (180ºC). Beat butter until creamy then add powdered sugar, salt, vanilla, and flour and mix well. Mix in pecans until well combined then roll dough into 1 inch balls and place them about 1-inch apart on a parchment lined baking tray.
2. Bake for 12 to 15 minutes or until very lightly browned. Remove from oven and let them cool for 3 to 4 minutes then roll each one in powdered sugar while warm. Set aside and allow them to cool, then roll in powdered sugar again.