Snowballs, Russian Tea cakes, Italian Butter nuts, Mexican Wedding Cakes

This is a cookie with a thousand names but whatever you call them they are delicious! I think even the Greeks have a wedding crescent tradition using this recipe!

I have always loved these cookies. I have loved them from my childhood. No one else liked them because they were powdery and maybe a bit on the dry side but that was what I adored and I loved the texture and the way they would stick to the roof of my mouth! They have a small crunch on the outside, smoothe and buttery on the inside met with small flecks of chopped pecans. I am so nostalgic just reminiscing of this little ball of powder! I adore these and will find any excuse to make them. My sister calls them snow balls and once again, Jennifer made them for her Christmas platter. I too add them to my holiday platters. I have a word of warning for these cookies. You must be careful not to over bake. They can easily serve as golf balls or knock a tooth out.

This recipe originates from the Betty Crocker Cookbook

Yield: 4 dozen Prep time: 20 min cook time: 12 min Preheat: 400 degrees

Ingredients

1 cup butter, room temperature
1/2 cup sifted powdered (confectioners') sugar
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour ( if you don't want to patiently watch these you can reduce the flour to 1 3/4 cup flour)
1/4 teaspoon salt
3/4 cup finely chopped toasted nuts*
Powdered (confectioner's) sugar

* How to toast nuts - Spread nuts in a single layer on a baking pan (one with walls is best) for toasting in the oven. Cook at 400 degrees F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting.

Preparation:In a large bowl, cream butter, powdered sugar, and vanilla extract until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour.

Preheat oven to 400 degrees F.
Roll dough into 1-inch balls.
Place onto ungreased cookie sheets.
Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks.
While still warm, roll cookies in powdered sugar. When cookies have cooled, roll them again in the confectioners sugar to give them a nice even coating of sugar.
Store in an air tight container.

Variation: Substitute 1 cup miniature semisweet chocolate chips for the nuts.

Chocolate Crinkles

My sister, Jennifer had made these wonderful little delights while we were home for Christmas two years ago! These too, will adorn my Christmas platters! They are slightly addictive and may leave evidence behind that you have been scarfing a few.  My recipe hails from Allrecipes and you may click here to go directly to sight.

CHOCOLATE CRINKLES

Yield: 6 dozen    Prep time: 20 min    Cook time: 12 minutes   Ready in: 5 hours     Bake at: 350 degrees

 Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

• Directions

  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
  

Italian Christmas Cookies

Once again my sister, Jennifer has baked some amazing cookies. They were part of her Christmas tray one year. Did I tell you that my Gma is Italian. These passed the palette of many and I'm so glad I have the recipe now, because I will be baking these babies up more than just around the holidays.


Italian Christmas Cookies
 1 Cup Butter Softened
2 Cups Sugar
3 eggs
1 carton Ricotta cheese(15oz)
2tsp Vanilla
4 C flour
1tsp Salt
1tsp Baking Soda
-cream butter and sugar, add eggs one at a time.
Beat in ricotta and vanilla.
combine flour, salt and baking soda, gradually add to creamed mixture.
Drop by rounded teaspoons onto parchment paper lined sheets, bake for 10-12 min at 350 Remove to wire racks to cool then frost and decorate with sprinkles

Frosting:

1/4 C butter, softened
3-4 C Confectioners Sugar
1/2 tsp vanilla
3-4 Tbls milk
cream butter, sugar and vanilla, add enough milk til frosting reaches spreading consistency.  Frost cooled cookies, store in cool place or refrigerator for up to 1 wk.  yield 8 dozen

Soft Ginger Cookies

My sister Jennifer makes a tray of many cookies at Christmas time. My favorite cookies are those that are soft and moist and take a cookie that you can sink your teeth right through and then have a wonderful flavor burst across taste buds of your tongue! 

I love these cookies for those very reasons. They are rolled in sugar and then dipped in white chocolate which offers texture of the sugar crystals to sort of pop and then melt into your mouth next to the white chocolate that melts and dissolves upon touching your tongue! Oh, I'm in love!

I'm telling you these are to die for!

GINGER SNAP COOKIES without the Snap!

2 C Sugar
1 1/2 C Veg Oil
2 eggs
1/2 C Molasses
4 C all purpose Flour
4 tsp Baking Soda
1 Tbls Ginger
2 tsp Ground Cinnamon
1 tsp Salt
Additional sugar for rolling
1 block of vanilla Almond bark
OR
2 pkgs white choc chips (10-12oz pkgs)
1/4 Cup shortening
-combine sugar and oil, beat in eggs, stir in molasses.  Combine dry ingredients and add to creamed mixture.
-shape into balls and roll into sugar, place 2 in apart on ungreased or parchment lined sheets.

Bake at 350 for 10-12 min or until cookie springs back when touched. remove to racks to cool.
-I like to just melt the almond bark in the microwave and dip half the cookie, (I tend to agree with you, too Jen)
if you cannot find the almond bark melt white choc. chips with shortening over low heat stir til smooth and dip cookies.
yield 14 dozen!