Walnut Snowballs

Russian Teacakes, Mexican Wedding Cakes, or the more plebian Butterballs–these are among our family favorite Christmas cookies.  All these instructions for just four ingredients!  My mother and I learned that we are not cut out to write recipes. . . together.

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1 cup butter or margarine

6 T. of powdered sugar

2 c. flour

2 c. finely chopped nuts (walnuts or pecans — my mother says walnuts work better but I prefer pecans)

My sister Mary adds a little vanilla extract to hers.

Cream butter, then add powdered sugar and blend well.  Slowly add the flour and then blend in the  nuts.

I think you should chill the dough for at least 30 minutes, however my mother says no — “Trisha, you did not put in enough flour,” to which I replied I put in all the flour you said.

Roll into 1″ balls and place on parchment paper on baking sheet.  Bake for 20 minutes at 350 degrees.

Roll the cookies in powdered sugar as soon as they come out of the oven.  Allow to cool — the sugar will melt.  Then roll them again in powdered sugar to coat.

My mother says she never rolls them in powdered sugar immediately, but instead allow them to cool somewhat.  Please call her for her opinion as to what somewhat means.

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