|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are more names for these popular cookies than in ingredients in the recipe: butterball cookies with pecans, Russian butterball cookies, Russian tea cakes, Italian wedding cookies, Mexican wedding cookies, snowballs, and snowballs.
The preparation of these delicious cookies, made with only five ingredients, couldn't be simpler. What’s more, the cookie dough does not need to be chilled before baking which makes these cookies the perfect candidates for impromptu cookie baking, for Christmas and any other time.
After they come out of the oven, the cookies are rolled in confectioners' sugar, which gives them their typical powdery white coating.
Pecans give these delicious little butter cookies extra texture. Whichever countries these cookies are attributed to, the pecans suggest that the cookies are an American invention (other variations of the cookies are made with walnuts or almonds). Pecan trees are the only nut trees native to North America. Most of the world’s pecans are grown in the United States, namely in Georgia, New Mexico, and Texas. That suggests that butterball cookies came from the American South.
Butterball cookies can be stored in airtight containers for a few days but they really taste best the same day or the next. In most households, they vanish quickly and storage is usually not the problem.
Instead of letting the cookies go stale, it’s much better to refrigerate or freeze the cookie dough in an airtight container and only bake as many cookies are you will eat that day. Let refrigerated dough come to room temperature until it is soft enough to shape.
Cookie dough with high butter content like the butterball cookies also freezes well. Shape the dough into logs, wrap them tightly in wax paper, put in freezer bags, and seal. The dough will keep in the freezer for up to three months. When you are ready to bake, let the dough thaw in the refrigerator for a few hours until it is soft enough to pinch off dough and shape the cookies into balls.
Gather the ingredients and preheat the oven at 300 F.
Cream the butter and stir in the vanilla.
Gradually work in the confectioner's sugar and flour.
Add chopped pecans and work it into the dough.
Pinch off the dough and roll to form balls about the size of a quarter.
Place on greased or parchment-lined baking sheets; bake for 10 minutes, then increase the heat to 325 F and bake for 5 to 10 more minutes.
Roll the cookies in confectioner's sugar after they've cooled.
Serve and enjoy!