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
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
The Mexican American who Fought for better education and voting rights
The Russian who keeps us Entertained at Home
Jennifer Bohnhoff is a writer of historical and contemporary fiction for middle grade readers through adults. Each year, she sends a book of recipes out to the friends, fans and family on her email list. If you'd like to join this list, click here.