Happy Holidays, Warrior! This will be my last post of the year as I take some time to spend with family and friends and to prep blog content for 2023. But I wanted to leave you with something special. A holiday gift in the form of one of my favorite recipes.

Part of the magic of any holiday are those few recipes that are only dusted off for that special day. You know the ones I’m talking about. Not only are they absolutely delicious, but they are comforting. The ones that feel like a hug even when they are still in progress. The ones that can transport you to a time and/or place even when you make them in a completely different kitchen.

This cookie recipe is one of those for me. My mom only makes these at Christmas. They are usually the first cookies devoured. And even when I bake them at my house (which doesn’t happen much because for some unfathomable and inexplicable reason my husband doesn’t like them) I can hear the Christmas album playing (John Denver, if you are curious). I can feel the Legos and Linkin Logs underfoot (from my brother’s airport in the next room). And I can see my dad sitting at the kitchen table ready to roll these in powdered sugar when they come out of the oven (he was the only one patient enough to do it).

In my family, we call these cookies Butter Balls. But they are also commonly known as Snowball cookies, Italian Nut Cookies, Mexican Wedding Cookies, and Russian Tea Cakes. Basically, these are a riff on shortbread cookies, with the butter to go with it (hence why they are sometimes called Butter Balls).

The difference between the international varieties seems to be the type of nuts added. My mom’s recipe looks the most similar to snowballs and Russian Tea Cakes, which call for walnuts. The Italian version calls for almonds and the Mexican version usually relies on pecans. So, if you have a nut allergy, swap it out if you can. Or make a batch of each and blind taste test them to determine a winner. Heck, try them with pistachios for a festive green surprise.

The recipe itself is crazy easy and only requires five ingredients. The hardest part is not breaking them during the first roll in confectioner’s sugar. It needs to be done while the cookies are still warm so the sugar sticks. But they are a bit delicate, so be patient. Or, like my dad, just claim the broken ones are necessary for quality control checks.

Butter Ball Cookies

1 cup room temperature butter

4 Tbsp confectioner’s sugar, plus more for rolling after baked

1 tsp vanilla

2 cups sifted flour

1 cup chopped nuts

Preheat the oven to 350 degrees. Beat the butter on medium speed with an electric mixer until it is light and fluffy. Add the sugar and vanilla and combine well. Slowly add the flour in three equal batches, scraping down the bowl to ensure thorough mixing. Add the nuts and mix until combined. Cover the bowl and refrigerate for a half hour so it is easier to work with. Shape into one inch balls and place on a cookie sheet. Bake for 15-18 minutes, until just starting to turn golden. If you let them brown, the nuts will burn and taste bitter. Cool very slightly. Put about 1/3 cup of confectioner’s sugar in a large, clean bowl. Roll the still warm cookies, 2 or 3 at a time, in the sugar. Place on parchment to cool completely. Store in an airtight container. Before serving or gifting, roll a second time in confectioner’s sugar.

Thank you, Warrior for being here with me this year. Have a Happy New Year and I’ll see you soon!

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