“Boulettes aux Noisettes”

(a.k.a. Russian Teacakes, Mexican Wedding Cakes, or “Melt Aways”)

2 cups softened butter

1 cup confectioners sugar, sift after measuring

1/2 teaspoon salt

2 teaspoons vanilla extract or other flavoring 1/

5 cups flour

1 & 1/2 cups toasted “nuts” 2/ - finely chopped to resemble coarse coffee grounds

Additional confectioner’s sugar for coating finished cookies.

1. PRE-HEAT OVEN TO 350°

2. Cream together the butter, salt, sugar and flavor extract until light and fluffy. 

Batter should almost double in volume.

3. Stir-in the nuts and flour and mix until incorporated.

4. Refrigerate dough several hours or overnight.

5. Shape dough into small 3/4 inch diameter balls and place onto an ungreased cookie sheet pan.

6. Bake at 350° for about 15 minutes, until cookies are LIGHTLY browned.

7. Allow to cool slightly and roll the still warm (not hot) cookies in confectioner’s sugar. When completely cooled, coat with sugar again.

1/  May substitute or add almond extract, Frangelico ®, pistachio extract, coffee extract, etc.  The extract should compliment the particular kind of nut being used.

 2/  Toasted almonds, raw walnuts, toasted hazelnuts, butternuts, pecans, Brazil nuts or a mixture of any and all.  Raw black walnuts  -  for those who enjoy them  -  are especially apropos for Christmas.

© Chef Fritz Blank