Good Cookies

By lauriecrane

My mother had this recipe written on a piece of note paper. The recipe was just the ingredients and bake time listed, no title. We all loved these cookies so we just called them "the good cookies" for wont of a better name.


They're a holiday staple in our family and I've taken them to many events and over the years I have been told they're a favorite in other families, too. They go by different names, but I've most commonly heard them called Russian Tea Cakes or Mexican Wedding Balls.

This is a recipe that's as good without nuts as it is with nuts - most people don't miss them if you bake without them, which is a safer option if you're taking them to a function where you're uncertain about nut allergies among attendees. You can also play with the flavoring, a couple dashes of peppermint, almond, cherry or a favorite liqueur mixed in at the vanilla stage works perfect in these - I've tried several that all worked well but use a light measure, I find hinting at the flavor works best with these cookies.

Also, they're a great brunch cookie - they are an excellent pairing with champagne.

Ingredients

• 1 Cup Butter (softened)
• 2 tsp. Vanilla
• 1/4 tsp. Salt
• 2 tsp. Milk
• 3/4 Cup Powdered Sugar
• 2 1/2 Cups Flour
• Walnuts (optional)

Preparation

Step 1

Mix ingredients in order listed. Bake on ungreased cookie sheet at 325° for 8 - 10 minutes. (I find parchment is a good option for these - they don't burn easily but the parchment ensures even texture which matters with this type of cookie.)

After cooling, roll in powdered sugar.