In Mexico, they are called wedding cookies. In Russia, they are called tea cakes. And in Europe, they are called Butter Nut Balls, Viennese Sugar Balls or Snowballs. Whatever you call them, their round-shaped, butternut flavor and powdered sugar coating make them a festive treat.
4 sticks butter
1 cup powdered sugar
4 1/2 cup flour
1/2 tsp. salt
2 tsp. vanilla extract
1 1/2 cup finely chopped pecans or walnuts
more powdered sugar for rolling
1. Cream butter and sugar.
2. Add other ingredients and mix until blended.
3. Make balls by rolling 1 teaspoon of dough.
4. Bake on ungreased cookie sheet (or parchment lined) in 400-degree Fahrenheit oven for 10-12 minutes.
5. Cool slightly. While still warm, roll until cookies are covered in powdered sugar.
Previously frozen cookies may need to be rolled again in powdered sugar after thawing. Replacing butter with Pareve margarine is not recommended as much of the flavor comes from the butter.
Paula Levine Weinstein and Julie Komerofsky Remer managed Catering by Paula Weinstein in Columbus, Ohio, for more than 20 years. Their first cookbook, “Our Customers’ Favorites,” sold out twice. Their newest cookbook, “Dinner Du Jour and More!” includes their customers’ favorite recipes.