Recipe
Noci Di Burro Butter Nuts Recipe
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Moxie2burn / All my dishes 1 year, 5 months ago
In Mexico, they are called wedding cookies. In Russia, they are called tea cakes. And in Italy, they are called Butter Nut Balls, Whatever you call them, their round-shaped, butter nut flavor, and powdered sugar coating make them a festive treat.
Prep:30m Cook:20m Servings:50
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 Moxie2burn |
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Ingredients
- ½ lb butter, softened
- 1/3 cup confectioners’ sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup hazelnuts, chopped
- confectioner’s sugar for coating
Directions
- Preheat oven to 350.
- Using an electric mixer, cream butter, confectioners sugar, and vanilla until well blended.
- Add flour and hazelnuts on low speed.
- Roll dough into ½ inch balls and place on parchment lined cookie sheets, spacing them about 2 inches apart.
- Bake 15 to 20 minutes, or until lightly browned.
- Remove the cookie sheet from the oven.
- While cookies are hot, roll in confectioner’s sugar to coat.
- Store in an airtight container. Re-roll in sugar before serving.
- Yields 50 cookies.
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lunasea 1 year, 5 months ago said:
I love this cookie - it's one of my favorites. I always make hundreds of them at Christmas as part of my gift boxes to friends, family and neighbors. I love the chopped hazelnuts here, but I have also been known to pulse pecans in the food processor to get a super-coarse pecan meal for this recipe. They're great...you get a big high 5 from me. :) Vickie
moxie2burn 1 year, 5 months ago said:
At Christmastime, I make a Mexican version of these too, with blanched, ground almonds. To die for. :)
busmamawilliams 1 year, 5 months ago said:
These look fun to make & delicious to eat! I am a Mexicophile, loving the whole Mexican culture, so these are on my "have to make" list! Thanks!
moxie2burn 1 year, 5 months ago said:
Busmamawilliams: i am looking for the recipe for Polverones de Nuez (Mexican version of these) as I type. I'll post as soon as I find it!
annieamie 11 months ago said:
Your recipe sounds great! I love a good Mexican wedding cookie. Thank you for your recipe!