Recipe: Black Walnut Balls, Nut Balls, Nut Gems, Snowballs, Russian Tea Cakes

BLACK WALNUT BALLS
Makes 3 dozen

1 stick (1/2 cup) butter, softened
1 cup flour
1/2 cup finely chopped black walnuts
3 tbsp. white granulated sugar
confectioner's sugar (for topping)

Preheat oven to 350 degrees F.

Cream butter and add flour, nuts, and granulated sugar. Shape into small balls.

Bake 18 to 20 minutes at 350 degrees.

Roll in powdered sugar when cool.

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NUT BALLS

1 cup butter or margarine, softened
1/2 cup sugar
1 tsp. vanilla
1 1/2 cups finely chopped black walnuts
2 cups flour
FOR TOPPING:
1/2 cup confectioners' sugar
2 tsp. ground nutmeg

Cream butter and sugar and stir in vanilla and nuts. Add flour. Chill for 30 minutes in refrigerator.

WHEN READY TO BAKE:
Preheat oven to 325 degrees F. Lightly grease a cookie sheet.

Form into balls about the size of a quarter. Place on prepared cookie sheet.

Bake 15-20 minutes at 325 degrees F. While cookies are warm (not hot), roll in confectioner's sugar that has been mixed with the nutmeg.

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NUT GEMS

1 cup butter or margarine, softened
4 tbsp. white granulated sugar
2 cups flour, sifted
1 cup finely chopped black walnuts
2 tsp. water
2 tsp. rum flavoring
Confectioners' sugar (for decorating)

Preheat oven to 350 degrees F.

Cream butter, add granulated sugar gradually, cream until smooth, blend in flour. Stir in nuts, water and rum flavoring. Mix well. Shape into small balls and place on ungreased baking sheet.

Bake at 350 degrees for 20 minutes or until golden brown. While warm roll in confectioners' sugar. Store in a closed tin or container.

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SNOWBALLS
Makes 5 dozen

1/2 lb. (1 cup) butter or margarine, softened
1/2 cup confectioners' sugar (plus more for rolling baked cookies)
1/4 tsp. salt
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1/2 cup finely chopped pecans or black walnuts

Cream butter, 1/2 cup confectioner's sugar, and salt; mix thoroughly. Add extract; gradually stir flour into creamed ingredients. Work nuts into dough. Chill well.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F.

Form into 1 inch balls. Place on ungreased cookie sheet.

Bake in hot oven (400 degrees F) 8 to 10 minutes until set but not brown. Roll in confectioners' sugar immediately. Cool on rack. Roll in sugar again. Store in air-tight container.

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RUSSIAN TEA CAKES

1 cup butter
1/2 cup confectioners' sugar (plus more for rolling baked cookies)
2 1/2 cups sifted flour
1/2 tsp. salt
1 tsp. vanilla
3/4 cup finely chopped black walnuts

Preheat oven to 400 degrees F.

Mix well as in order given. Shape into 1 inch balls and place on ungreased cookie sheet.

Bake 14 to 17 minutes in 400 degree F oven. While hot, roll cakes in confectioners' sugar. When cool, roll in sugar again.

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Dear Shelley,

Your description sounds like a Mexican Wedding Cookie or Russian Tea Cake. Here are a few versions that specifically call for black walnuts. I really hope that one of these will be similar to your Aunt's recipe.

Happy Holiday Baking,

Betsy