| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Russian |
Cookies, Tried |
4 |
Dozen |
INGREDIENTS
| 1 |
c |
Soft butter |
| 1/2 |
c |
Sifted confectioners' sugar |
| 1 |
ts |
Vanilla |
| 2 1/4 |
c |
Sifted All-purpose flour |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Nuts, finely chopped |
|
|
Extra sifted confectioner's |
|
|
Sugar for covering cookies |
INSTRUCTIONS
Mix the butter, confectioner's sugar, and vanilla, thoroughly together.
Sift and stir in the flour, and salt. Then mix in nuts.
Chill dough. Roll into 1 inch balls. place on ungreased baking sheet
(cookies do not spread). Bake until set, but not brown. While still warm,
roll in confectioner's sugar. Cool. Roll in sugar again.
Temperature: 400F (mod hot oven). Time: Bake 10 to 12 minutes. Amount:
About 4 dozen, 1 1/2 inch cookies.
NOTE: When rolling dough into balls, use a light touch, and do not handle
very long. The dough will get hard, and become almost rock-like after
baking if you over-handle.
This has been a family favorite for almost 30 years. Once you start eating
them, you can't stop. I've seen and tasted many other recipes for
"Snowball" cookies, but none have measured up to this one. I've had many
"rocks" in my time!
From The Betty Crocker's Picture Cook Book. First Edition (Ninth Printing),
published by McGraw-Hill Book Company, Inc. @ 1950.
Recipe typed in by Bobbie Beers.
Posted to MM-Recipes Digest V3 #260
Date: Sun, 22 Sep 1996 21:47:06 -0400
From: BobbieB1@aol.com
A Message from our Provider:
“He who kneels before God can stand before anyone.”