Vanilla Snowballs

The holidays may be over, but it is still cold outside, so I am still in hibernation mode. This means I have relapsed into playing Skyrim, I’ve read three books (a novel, a novella, and a book of essays) in the last couple weeks, and my work out has been limited to 10 push ups and 25 squats every morning instead of actually going to the pool or the gym. It also means I am craving seasonal comfort food to keep me warm. I’m balancing it out with a bunch of salads to keep from getting *too* lethargic, but I have been far more likely to randomly eat a cookie or a piece of chocolate during the day than I normally am…

Vanilla snowballs are a Christmas staple in my family. They are essentially the same thing as Russian tea cakes or Mexican wedding cookies. They are melt-in-your-mouth delicious, small enough to eat a number of them without guilt, and easy enough to make even on a work night. 20191223_203311.jpg

Vanilla Snowballs

1 cup butter (room temperature)
1/2 cup confectioners sugar
1 teaspoon salt
2 Tablespoon vanilla
2 cups sifted all-purpose flour
1 c finely chopped walnuts, almonds, or pecans
additional confectioner’s sugar

1) In a mixing bowl, thoroughly blend butter, sugar, salt, and vanilla. Add flour and nuts; mix well.
2) Roll into small balls and place on greased cookie sheets. The recipe should make 5 dozen small cookies which retain their shape and do not spread out much on the baking sheet.
3) Bake at 325F for 25 minutes.
4) Cool completely, then roll the cookies in additional confectioner’s sugar.


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