Snowball cookies

In some circles, these little treats are known as "Russian tea cakes," while in other places, they masquerade as "Danish wedding cookies." In Kentucky, they're called "snowballs," but down in Florida, they're "butterballs" instead.

Russian tea cakes, Mexican Wedding Cookies or Snowball cookies, or Sweethearts, whatever you want to call them, they are all the same basic recipe: a really buttery not-very-sweet shortbread dough, with chopped nuts mixed in. They bake up into a delightful little ball of a cookie that doesn’t spread much at all.

Ingredients:

3/4 cup chopped nuts (pecans, walnuts, hazelnuts) 1 cup butter, room temperature 1/2 cup powdered sugar 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 teaspoon salt

Topping: 2 cup powdered sugar, sifted

Method :

In the bowl beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add in the vanilla extract.

Now add the flour and mix until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.

Preheat oven to 350 degrees F. Line a baking sheet

Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, place the 2 cups sifted icing sugar in a bowl. Take the warm cookies and roll them in the sugar, one at a time. Place on a wire rack to cool.