It’s time to bake and make candy, and once again, I’m behind the power curve. Mom and I were going to bake cookies and make fudge this weekend, but she said she’s too tired. She’ll watch, she said, while I bake. Then she said she and my dad don’t eat stuff like that any more. (I’m going to keep tabs on just how many of the “stuff like that” they do eat.) Just to show that I’m a good sport, I baked one of mom’s favorite cookies first. She calls them Butter Balls, but they’re also known as Mexican Wedding Cakes, Russian Tea Cakes (the name I’m most familiar with), Melting Moments, French Dips, Italian Butternut Balls, Snowdrops, and Southern Pecan Balls. The presence or absence of pecans or walnuts is generally the difference in the various recipes. The recipe is old; This particular recipe is from the Good Housekeeping Cookbook, 1955.
Nut Butter Balls Recipe
- 1 cup butter or margarine softened
- 1/4 cup granulated sugar or confectioners'
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups sifted all-purpose flour
- 1 cup finely chopped or ground pecans or walnuts
- Mix butter with sugar until very light and fluffy.
- Add salt, extract, flour, nuts; mix well. Refrigerate until easy to handle.
- Preheat oven to 350°F. Shape dough into 1-inch balls and place on ungreased cookie sheet or a cookie sheet lined with parchment paper. Bake 12-15 mins until light brown.
- When cookies are warm, roll in confectioners' sugar. Dust cooled cookies with additional confectioners' sugar.