Okay, so a thousand names is a bit of hyperbole, but these are the cookies that everyone seems to call by a different name. I’ve heard these called Snowballs, Swedish Tea Cakes, Mexican Wedding Cookie, Russian Tea Cakes, and Butterballs, and I wouldn’t be surprised if you, dear readers, offered me an additional name or two.
Whatever you call them, these cookies have been a constant on the Bohnhoff Family Christmas cookie platter since long before I became a Bohnhoff. In our house, these cookies are made in balls, but I’ve seen them made into logs and crescents, too.
When my boys were young, I doubled this recipe every year. Sometimes I had to make it twice to make sure we had some all the way through the holidays. Then I discovered that one of my daughters-in-law was a peppermint fan, so I found and adaption that pleased her. It has now become a second standard on the cookie plate. The boys are all grown up, and the need for hundreds of cookies lying around the house has lessened, so I’ve adapted once again, to make two kinds of cookies from one batch of dough. I’m including suggestions so that you can make a full batch of regular butterballs, a full batch of peppermint butterballs, or one mixed batch. I’ve found the easiest way to make these is using a food processor. If you don’t have one, you’ll have to grind the nuts and peppermints in a blender, a coffeemill or some other way, then mix the ingredients in a mixer or by hand. However you pursue these, I hope you enjoy them!
Since Sweden, Mexico and Russia all get credit for these cookies, I am including a person from each who immigrated to America and significantly impacted our society.
Whatever you call them, these cookies have been a constant on the Bohnhoff Family Christmas cookie platter since long before I became a Bohnhoff. In our house, these cookies are made in balls, but I’ve seen them made into logs and crescents, too.
When my boys were young, I doubled this recipe every year. Sometimes I had to make it twice to make sure we had some all the way through the holidays. Then I discovered that one of my daughters-in-law was a peppermint fan, so I found and adaption that pleased her. It has now become a second standard on the cookie plate. The boys are all grown up, and the need for hundreds of cookies lying around the house has lessened, so I’ve adapted once again, to make two kinds of cookies from one batch of dough. I’m including suggestions so that you can make a full batch of regular butterballs, a full batch of peppermint butterballs, or one mixed batch. I’ve found the easiest way to make these is using a food processor. If you don’t have one, you’ll have to grind the nuts and peppermints in a blender, a coffeemill or some other way, then mix the ingredients in a mixer or by hand. However you pursue these, I hope you enjoy them!
Since Sweden, Mexico and Russia all get credit for these cookies, I am including a person from each who immigrated to America and significantly impacted our society.
Butterballs and Peppermint Butterballs
Preheat oven to 325°
If you are making half a batch of peppermint butterballs, whirr the following ingredients in a food processor until the candies are crushed fine, then set aside in a shallow bowl. Double the ingredients if you plan to make all your cookies peppermint.
1/3 cup confectioner’s sugar
1/3 cup broken peppermint candies or candy canes
If you are making half a batch of butterballs, place 1/3 cup powdered sugar in another bowl and set aside. Use ½ cup of powdered sugar if you are making a full batch of butterballs.
To make the dough for both cookies, process in food processor until chopped very fine
½ pecans (you can use almonds or walnuts if you prefer. It occurs to me that pinons would make a lovely New Mexican version of this cookie)
Add to food processor and pulse until mixed with the nuts.
½ cup powdered sugar
2 cups flour
¼ tsp salt
Add to ingredients in food processor and pulse until everything is blended into a dough that bunches together in a ball.
1 cup butter, softened to room temperature
1 tsp vanilla
Take dough out of food processor and knead on the counter a few times if you feel the butter hasn’t distributed all the way.
If you are making both variations of cookies, divide the dough in two.
To make butterballs, shape the dough into crescents, logs or balls about 1” large. Roll in the reserved bowl of powdered sugar. Place 1 inch apart on ungreased cookie sheet. Bake at 325° for 15-20 minutes until set but not brown. Cool on a cooling rack, then roll again in powdered sugar.
To make filling for a half batch of peppermint butterballs, mix the following in a small bowl. Double ingredients if you are making a full batch
2 TBS peppermint and powdered sugar mixture
1 TBS cream cheese, softened
¼ cup powdered sugar
½ tsp milk
Put a tablespoon of dough into your hand and form into a ball. Use your thumb to make a pocket in the middle of the ball, and fill it with about ¼ tsp of the filling. Seal the ball shut and roll it in the peppermint and powdered sugar mixture. Place 1 inch apart on ungreased cookie sheet. Bake at 325° for 15-20 minutes until set but not brown. Cool on a cooling rack, then roll again in powdered sugar and crushed peppermints.
If you are making half a batch of peppermint butterballs, whirr the following ingredients in a food processor until the candies are crushed fine, then set aside in a shallow bowl. Double the ingredients if you plan to make all your cookies peppermint.
1/3 cup confectioner’s sugar
1/3 cup broken peppermint candies or candy canes
If you are making half a batch of butterballs, place 1/3 cup powdered sugar in another bowl and set aside. Use ½ cup of powdered sugar if you are making a full batch of butterballs.
To make the dough for both cookies, process in food processor until chopped very fine
½ pecans (you can use almonds or walnuts if you prefer. It occurs to me that pinons would make a lovely New Mexican version of this cookie)
Add to food processor and pulse until mixed with the nuts.
½ cup powdered sugar
2 cups flour
¼ tsp salt
Add to ingredients in food processor and pulse until everything is blended into a dough that bunches together in a ball.
1 cup butter, softened to room temperature
1 tsp vanilla
Take dough out of food processor and knead on the counter a few times if you feel the butter hasn’t distributed all the way.
If you are making both variations of cookies, divide the dough in two.
To make butterballs, shape the dough into crescents, logs or balls about 1” large. Roll in the reserved bowl of powdered sugar. Place 1 inch apart on ungreased cookie sheet. Bake at 325° for 15-20 minutes until set but not brown. Cool on a cooling rack, then roll again in powdered sugar.
To make filling for a half batch of peppermint butterballs, mix the following in a small bowl. Double ingredients if you are making a full batch
2 TBS peppermint and powdered sugar mixture
1 TBS cream cheese, softened
¼ cup powdered sugar
½ tsp milk
Put a tablespoon of dough into your hand and form into a ball. Use your thumb to make a pocket in the middle of the ball, and fill it with about ¼ tsp of the filling. Seal the ball shut and roll it in the peppermint and powdered sugar mixture. Place 1 inch apart on ungreased cookie sheet. Bake at 325° for 15-20 minutes until set but not brown. Cool on a cooling rack, then roll again in powdered sugar and crushed peppermints.
The Swede responsible for a famous American icon
Alexander Samuelson was born in Kareby parish, Kungälv, Bohuslän, Sweden in 1862. A glass engineer, he emigrated from Sweden to the United States in 1883 and is credited with designing the famous Coca-Cola contour bottle in 1915. Although the shape has been modified, this bottle remains one of the most recognized trademark and package in the world.
The Mexican American who Fought for better education and voting rights
Jovita Idár was born in 1885, in Laredo, Texas, right on the border with Mexico. She wrote for her father’s Spanish language newspaper, La Crónica, using it as a platform to speak out against racism and in support of women’s and Mexican-Americans’ rights to vote and to receive decent educations. In 1915, when Woodrow Wilson sent troops to the Mexican-American border, Idár wrote a scathing editorial condemning the President’s actions. When the Texas Rangers arrived at the newspaper’s office, intent on shutting it down, she barred the door with her own body. https://americansall.org/legacy-story-individual/jovita-id-r
The Russian who keeps us Entertained at Home
Vladimir Kosmich Zworykin was born in Murom, Russia, in 1888. He studied "electrical telescopy," later called television, at the St. Petersburg Institute of Technology. During World War I, Zworykin served in the Russian Signal Corps, testing radio equipment that was being produced for the Russian Army. In 1918, after the Russian Civil War broke out, made several trips to the United States on official duties. When the White party collapsed, Zworykin decided to remain permanently in the US. He got a job at the Westinghouse laboratories in Pittsburgh, Pennsylvania, where he was able to continue experimenting on television. In 1923, he applied for a television patent.
Jennifer Bohnhoff's latest novel, A Blaze of Poppies is set in the same time period as these three people lived and worked.
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