Thursday, December 22, 2011

A cookie by a different name...

These cookies are known by a variety of names including Pecan Sandies, Mexican Wedding Cookies, Russian Tea Cakes, Viennese Sugar Balls, Snow Drops, Southern Pecan Butter Balls or in this case...Butter Balls. This cookie by any name is still a nutty, buttery delight to whoever is eating it. It's also a lovely addition to a dessert tray. No matter what they're being called they always look the same and are easily recognized but may taste a bit different because some people will make them with walnuts instead of pecans.

I love old cookbooks and always have. When I was in college there was a library near my apartment that I loved to visit. I think it was two times while I lived there they had book sales at the library and (naturally) they would sell some of the books from the library. I picked up several cookbooks there but one of them was a Southern Living Cookbook from 1976 filled with recipes for cookies and candies.

This was like gold to me. I've made a few recipes from this book and this is one of them that is always perfect and delicious every time. I also love the pictures because they're so much fun to look at, as with any cookbook. I will definitely be posting more recipes from this book in the future at some point. Happy Baking!

Butter Balls
Makes about 14 cookies

- 1 stick butter
- ¼ cup + 2 tablespoons powdered sugar
- ½ teaspoon vanilla
- 1 cup flour
- 1 tablespoon water
- ½ cup ground pecans

1. Preheat the oven to 350F.
2. Cream the butter in a bowl until fluffy. Add the sugar gradually and beat the mixture until light.
3. Add vanilla and mix. Add the flour alternately with the water until mixed, then stir in the pecans.
4. Shape the dough into balls and place on an ungreased cookie sheet.
5. Bake for 12-15 minutes or until light golden brown.
6. Sprinkle with additional powdered sugar.

Printable Recipe

Recipe from a Southern Living cookbook. 

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