These cookies are quick, easy and are eggless. You can add almonds, walnuts, pistachio’s or any other nut you prefer. I personally like them with walnuts.
You can call them Swedish/Russian teacakes, snowballs, Mexican wedding cake cookies they are all pretty similar.
I have been using this recipe since 1982ish. Its from a community cookbook in the Bay area.
1 cup butter, softened
1/2 cup Powdered sugar
2 tsp. vanilla paste ( or vanilla extract)
2 cups flour
1/4 tsp. salt
After everything is mixed well.
1 cup of whichever nut you decided to use.
You can refrigerate at this point or start rolling dough into 1 inch balls.
Bake in preheated oven about 15 minutes. They should not be brown all over just around the bottom edge of the cookie that is against the pan.
Pour powdered sugar into a medium bowl, while the cookies are still hot roll in sugar and set aside to cool.
After they cool, reroll in sugar again.
This recipe makes 40 -1 inch cookies.