The
holidays are the perfect time of year to make classic family recipes. This butterball
cookie recipe, sometimes referred to as “Snowballs,” is a must for the
holidays. Butterballs are simple yet delicious cookies – and are always festive
for wintertime. For a variation on this recipe, add one cup of finely chopped
walnuts or pecans. Serve these cookies with warm cocoa or a hot toddy and
enjoy!
Snowball Christmas Cookies
Makes about 36 cookies
Makes about 36 cookies
½ cup
confectioners’ sugar, plus more for rolling
8 ounces unsalted butter (2 sticks), softened
1 teaspoon vanilla extract
2 ¼ cups unbleached all purpose flour
¼ teaspoon fine sea salt
8 ounces unsalted butter (2 sticks), softened
1 teaspoon vanilla extract
2 ¼ cups unbleached all purpose flour
¼ teaspoon fine sea salt
Directions:
Position a rack in the center of the oven and preheat to 375 degrees.
Position a rack in the center of the oven and preheat to 375 degrees.
In a food
processor, cream confectioners’ sugar and butter. Do not over mix. Add vanilla
extract, flour and sea salt. Process until combined, about ten 1-second pulses
until just combined.
Turn the
dough out onto a flat surface and roll into a small disk about 1 inch thick. Wrap
tightly with plastic wrap and refrigerate dough for 30 minutes.
Using your
hands, shape dough 1 tablespoon at a time into small balls. Place on ungreased
baking sheets about 1 inch apart. Bake until light golden brown, about 10 -12
minutes.
Cool cookies slightly before rolling in confectioners' sugar.
