Ingredients
1 cup soft butter
1/2 cup sifted confectioners' sugar
1 tsp vanilla
2 1/4 cup sifted all-purpose flour
1/4 tsp salt
3/4 cup nuts, finely chopped
1 extra sifted confectioner's
1 sugar for covering cookies
Directions
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.
Servings: 4 dozen
Russian Tea Cakes (Snowballs) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Drink; Russian
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into antiquity, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these early records were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to historians is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Moving on, there are some books dating from the fourteenth century ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that we all know today, but rather descriptions of the types of food on the menues of the rich. During the next few hundred years, the wealthy families of the West strove to serve the most exotic banquets, and consequentially the best cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Russian Tea Cakes (Snowballs) recipe.
