Mini chocolate chips update this classic favorite that goes by so many names!
Ingredients
2 cups all-purpose flour
1 cup butter, at room temperature
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
1-1/2 cups mini chocolate chips or finely chopped chocolate bar
2/3 cup finely chopped nuts (pecans or walnuts)
2-1/2 teaspoon cinnamon
additional powdered sugar
Directions
- Pre-heat oven to 350 F and line a baking sheet with parchment paper.
- Blend butter , sugar and vanilla until just mixed. Gradually add flour, cinnamon and nuts. Stir in mini chocolate chips.
- Shape into 1″ balls and place 2″ apart on an ungreased cookie sheet.
- Bake 10 to 12 minutes. Remove to wire rack to cool.
- Allow to cool thoroughly before handling these too much because their melt-in-your-mouth texture means they are delicate. When cool, roll in additional powdered sugar. Store at room temperature.
Notes
- This type of cookie is alternately referred to as a Snowball Cookie, Russian Tea Cakes, Russian Tea Cookies, Mexican Wedding Cakes, Mexican Wedding Cookies, Butterball, and probably more!