Tender, crumbly, melt-in-your-mouth cookies appear in many international cuisines: they might be Greek kourabiedes, Mexican wedding cookies, Russian tea cakes, or what are more commonly known as snowballs or butterballs. The recipes rely on at least one cup of butter, finely chopped or ground nuts, and a generous coating of snow-white powdered sugar (hence the reference to snow or weddings in some of their names). I grew up calling them “pecan butterballs,” which perfectly describes these chubby, buttery, pecan-studded treats.
|16||Tbsp. (2 sticks) unsalted butter, softened|
|½||cup confectioners’ sugar, plus about 1¼ cups for coating the cookies|
|2||tsp. pure vanilla extract|
|2¼||cups all-purpose flour|
|¾||cup finely chopped pecans|
This content is from the book Christmas Cookies by Lisa Zwirn.
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