Also known as Mexican Wedding Cookies, butterballs, snow cookies, jumbles and many other monikers, these little sugary buttery cookies are delicious no matter what you call them.
I’ve seen many variations of this recipe and I love this one the best. These are Rob’s favorite cookies, one of the few good childhood memories he has. Last year he was given a tin of these and the moment I saw him eat them I knew I had to make them . I mentioned to his grandmother that I needed the recipe and she did one better, she gave me the cookbook that the recipe originally came from. She gave it to me so nonchalantly but I was touched. First I was amazed that she had kept this shredded, discolored cookbook for so long but I felt honored that it was now mine.
Now on to the recipe. I most recently doubled this recipe. Rob eats them very quickly because they are just bite size and it’s too easy not to simple pop them one after another. Secondly, the process of making them a bit tedious so I wanted to get some of the work over with so I doubled the batch. This is a single batch recipe.
- 1 cup slightly softened butter
- 1/2 cup confectioners’ sugar
- 1tsp pure vanilla extract
- 2 1/4 cups all purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped walnuts or other nut
- more confectioner’s sugar for coating, approx 1 cup
- Blend softened butter, 1/2 cup of sugar and vanilla till sugar disappears.
- Mix in flour and nuts till well blended and dough is sticking together.
- Form dough into a brick shape and chill for 1-2 hours to firm up butter.
- Once dough is chilled, use a knife or bench scraper cut dough into more manageable pieces and then cut into 1″ chunks.
- Roll each piece into a ball and place on ungreased cookie sheet.
- These cookies DO NOT spread so feel free pack them onto your cookie sheet.
- Bake at 400 ® for 10 minutes till they should look slightly toasted and dry.
- Remove them from the cookie sheet right away; they will be a bit fragile.
- Let them cool for 15 minutes then toss in remaining powdered sugar.
- Then toss them again.
To double the amount of dough I doubled the amounts of all of the ingredients except the flour. Instead of 4 1/2 cups of flour I used 4 1/4. I figured I could add a little extra if needed but my dough didn’t need it. It all depends on the humidity and temperature of your kitchen and of course the butter. Also keep in mind that simple variations can be done like adding anise or peppermint flavors or coating in chocolate or chopped nuts. Different shapes or using cookie cutters are also great ways to personalize for your family.