BUTTER BALLS

Whether you call them Cuernitos (Mexican), Kourabiedes (Greek), or Butter Balls these cookies are everyone’s favorite! The following recipe uses granulated OR powdered sugar—the granulated sugar cookies have a more “sandy” texture and the powdered sugar version is a creamier cookie. If you use almonds, add 1/2 tsp almond extract along with the vanilla extract.

3 sticks unsalted room temp butter
3/8 cup granulated sugar
OR 3/4 cup powdered(confectioner’s) sugar
3 tsp vanilla extract
1/2 tsp salt
3 cups flour
1.5 cups finely chopped nuts, either pecans, walnuts, almonds or pistachios (chop with a knife—don’t use a grinder or food processor, the nuts will be too fine)
1.5 to 2 cups powdered sugar for dusting

Preheat oven to 325F.
Cream together softened butter and sugar until well combined, mix in the extract(s) then gradually add salt and flour and finally the chopped nuts. Roll into 1 tsp size balls and lay out on un-greased cookie sheet about an inch apart. Bake for 15 to 20 minutes. They’ll just barely brown on the edges and bottoms. Remove to cooling racks and dust liberally with powdered sugar. (I put tea-towels under the racks to collect the excess powdered sugar which can be collected and used for the second dusting.) When cool, again sift more powdered sugar over them. These keep really well in a cookie tin.

These cookies are often called
“Wedding Cookies” and we just happen to have lots of wedding information.

And, finally, if you just don’t have the time or urge to bake, you can buy freshly baked cookies for delivery anywhere across the USA!