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Russian tea cakes

(post, Kim Carlson)

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Thank you, Julia Moskin, for your in-depth look at butter in the New York Times on Wednesday. This time of year, we're really going through the stuff, and it pays to know a little more about optimum temperatures for working with butter, how the different brands of butter vary in flavor, and how to cream butter to best effect. 

And that may be especially so with cookies like these, which are basically just butter, flour, confectioners' sugar, and nuts (with a little vanilla and salt thrown in). Start with delicious butter, and the cookies — known variously as Mexican wedding cakes, Russian tea cakes, or butterballs — will taste sublime. And they're great for this time of year because they resemble snowballs — another name to call them by. 


h1.Featured recipe 



p(blue). With our Sweet 16 blog, we present a holiday dessert recipe every weekday for the first few weeks of December.  Congratulations to [/user/damons "Damon"], who was our final daily book winner for December 22.\ Thanks for joining in and don't forget to check out all the great Sweet 16 blog recipes.

h6. \A daily winner was selected at noon (PST) on Monday, December 22, 2008, from all valid entrants. All eligible winners must have U.S. mailing addresses. Please note that all standard Culinate contest rules apply to this drawing._