Russian tea cakes (snowballs)

4 Dozen

Ingredients

Quantity Ingredient
1 cup Soft butter
½ cup Sifted confectioners' sugar
1 teaspoon Vanilla
2¼ cup Sifted All-purpose flour
¼ teaspoon Salt
¾ cup Nuts, finely chopped
Extra sifted confectioner's
Sugar for covering cookies

Directions

Mix the butter, confectioner's sugar, and vanilla, thoroughly together. Sift and stir in the flour, and salt. Then mix in nuts.

Chill dough. Roll into 1 inch balls. place on ungreased baking sheet (cookies do not spread). Bake until set, but not brown. While still warm, roll in confectioner's sugar. Cool. Roll in sugar again.

Temperature: 400F (mod hot oven). Time: Bake 10 to 12 minutes. Amount: About 4 dozen, 1½ inch cookies.

NOTE: When rolling dough into balls, use a light touch, and do not handle very long. The dough will get hard, and become almost rock-like after baking if you over-handle.

This has been a family favorite for almost 30 years. Once you start eating them, you can't stop. I've seen and tasted many other recipes for "Snowball" cookies, but none have measured up to this one. I've had many "rocks" in my time!

From The Betty Crocker's Picture Cook Book. First Edition (Ninth Printing), published by McGraw-Hill Book Company, Inc. @ 1950.

Recipe typed in by Bobbie Beers.

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