This recipe was my grandma and my mom’s favorite. You may know them by many names like Mexican Wedding Cookie, Russian Tea Cookie, Snowballs, Butter Balls and I’m sure others. But no matter what you call it, we call them delicious! They are perfect for dunking in milk or having a few with your morning coffee or tea. Hey, Grandma’s let you eat cookies for breakfast so I sure won’t tell!
If you’re shipping cookies to family members or to service members, these are the perfect choice! There’s nothing like the smile they bring to those who grew up on them and a little piece of my mom’s childhood is relived with each bite. The video shows you how to bring it all together and what the recipe should look like in different stages.
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This video is part of the “From Grandma’s Cookbook” playlist which will feature recipes my grandma used since she was a child baking with her mother. You can learn more about this playlist at this post. All ad revenue from videos on that playlist will be donated to the Alzheimer’s Association at the end of every year so please consider letting the ad run in it’s entirety to help end Alzheimer’s and dementia research.
Grandma’s Butter Ball Cookies
Ingredients
- 1 3/4 cup (219g) flour
- 1 cup (227g) butter
- 1/2 cup (60g) powdered sugar (+ 1/3 cup (40g) for rolling)
- 3/4 tsp vanilla extract
- 1/2 cup (54g) pecans, finely chopped
Instructions
- Finely chop the pecans.
- In a mixing bowl, cream together the butter and powdered sugar.
- Add the vanilla, chopped nuts and half the flour and stir together. Add the rest of the flour until it comes together into a stiff dough.
- Wrap in plastic wrap and chill for 25 minutes.
- Preheat oven to 350 degrees.
- Scoop and roll dough into balls and place on a lined cookie sheet.
- Bake for 20 minutes.
- Roll in powdered sugar when cool enough to handle and sprinkle with more powdered sugar before serving.
