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Butterballs
Joyce Wycoff, Liz Elgarten, Carol Lambusta
In 2020 I had only Joyce's Sandies recipe, but in 2024, Carol showed me two more recipes, one for Butterballs or Snow Mounds from Liz Elgarten, and a third in Carol's handwriting which she attributes to Liz. Both the ingredients and the directions are very similar. I've put the ingredients side-by-side, followed by a combined version of the directions. I have no scan of Joyce's recipe. The other two are below the recipe.
Joyce's Sandies |
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1 cup butter
1/3 cup granulated sugar 2 teaspoons vanilla 2 teaspoons water 2 cup flour 1 cup chopped pecans 1/4 cup powdered sugar [for rolling] |
1 cup "butter" – 2 sticks
1/2 cup powdered sugar 1 teaspoon vanilla (could also use almond) 1 1/2 cups sifted flour 2 tablespoons corn starch 1/2 teaspoon salt 3/4 cup chopped walnuts additional powdered sugar for rolling |
1 cup butter
1/2 cup sugar 2 teaspoons vanilla 2 cups flour 1/4 teaspoon salt 1/2 pound nuts confectioners sugar [for rolling] |
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Preheat oven to 325°F
Baking time 20 minutes |
Preheat oven to 400°F
Baking time 14 to 17 minutes |
Preheat oven to 350°F
Baking time 15 to 18 minutes |
Beat butter and sugar until fluffy. Beat in vanilla or almond extract (and water, if using). Sift dry ingredients to mix them and blend into butter mixture. Mix in chopped nuts.
Roll into 1-inch balls. Bake on ungreased (or lightly greased) cookie sheet. Roll the cookies in powdered sugar while they are still warm.
Liz Elgarten's recipe card for Butterballs or Snow Mounds
Carol's recipe for butterballs, inside note card
The cover of Carol's card