No doubt over the last few weeks you’ve been binging on holiday cookies–or at least recipes for them. I studiously avoided adding to the glut. But here it is a week from New Year’s Eve and all I can think about are the beautiful snowball cookies I grew up with.

You may have seen variations on these. I’ve seen them called alternately Mexican Wedding Cookies and Russian Tea Cookies. In our home, they were snowballs–and why not, what with the double dipping of these spheres into powdered sugar.

These cookies are addictive, mostly because they’re not overly sweet. Yes, they’re coated in powder sugar, but in the cookie dough itself, there’s a mere tablespoon of sugar. The rest is butter, flour, vanilla, a pinch of salt, and toasted nuts (preferably toasted chopped pecans). It’s that very classic combination of vanilla, butter, and nuts that is so compelling.

And, they have a classic aura of elegance. They can be dressed up on a pretty plate and be a perfect accompaniment to New Year’s Eve champagne. As a thank you to clients who enjoy a good cookie, you can’t beat these–and they’re easy to make. You just need a whole lot of powdered sugar! And the willpower to not eat them all yourself. FYI, they freeze wonderfully!

I’ve always referred to these as my Nana Tillie’s cookies. Back in the day after I had graduated from UCLA and moved to New York, she regularly packaged them in a shoebox and sent them to me with her unusual chocolate bit cookies (chocolate chip squares topped with meringue and walnuts), rugelach, and mandelbread (a recipe I’m not allowed to give out to anyone outside of our family). I lived for their delivery and I always became everybody’s best friend at my job on the 33rd floor at The William Morris Agency when they arrived. I have Tillie’s handwritten recipe for the snowballs and at the top of the page she attributes it to my cousins’ grandmother Ida. But, my mother insists that she actually gave Nana the recipe. So, these are now Evie’s Snowball Cookies. Whoever came up with them, all I can say is thank you. They remain my favorite and I hope become yours and your clients’.

Happy New Year!

Evie’s Snowball Cookies
Yield: About 40 cookies

Ingredients
1 cup butter, room temperature
1 tablespoon powder sugar
2 generous tablespoons vanilla
2 cups all purpose flour
1 cup chopped, toasted nuts (I prefer pecans but you can also use walnuts)
1 teaspoon salt
2 cups powder sugar

Directions
1. Preheat oven to 325 degrees.
2. Cream butter. Add the rest of the ingredients up to the 2 cups of powder sugar. Mix well.
3. Form balls about the size of ping pong balls and place on an ungreased cookie sheet. Bake 30 minutes until just brown.
4. Add the 2 cups of powder sugar to a medium-size bowl. When the cookies come out of the oven, start dunking and rolling in the powder sugar. You’ll do this twice. The first round, while they’re still hot, is to get the sugar into the cookie. The second roll is for decoration.

Note: Cookies can be frozen before or after baking.

What are your treasured family cookies? How do you thank clients at the end of the year?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

photo 5

Come September and it’s soon time for the high holidays. This year, they fall late, with Erev Rosh Hashanah (the eve of the Jewish New Year) falling on October 2 and Kol Nidre (the eve of Yom Kippur or Day of Atonement) falling on October 11. Rosh Hashanah and breaking the fast of Yom Kippur call for traditional Jewish comfort food–and in my family that always includes a sweet noodle kugel–or lokshen kugel if you want to go all the way with the Yiddish.

Noodle kugel (there’s also potato kugel for Passover)–basically a noodle pudding or casserole–is dish usually made with wide egg noodles, sour cream, cream cheese, eggs, sugar, and butter. Made well, it’s a sweet, fluffy, cheesy dish. When I was growing up, my grandparents would often show up at our house for Friday night dinner, almost always bearing three things–her Hawaiian chicken, a Pyrex dish bubbling with a warm kugel, and mandelbread (the Jewish version of biscotti) for dessert. Because kugel is such a cholesterol nightmare it’s no longer something I eat much of, but if I get half the chance I’m all over it. Plus, it holds up well as a leftover or frozen and reheated. For personal chefs with Jewish clients who call on you to make Jewish holiday foods, this is a must-have in your repertoire.

I’ve had many versions of noodle kugel over the years and tend to avoid it at most Jewish delis because at least our local ones in San Diego don’t do a great job with it. A lousy kugel is kind of flat and dense and unpleasantly chewy. Whether it includes raisins or other dried fruit, pineapple chunks, or peaches (as one friend prepared it), it should be a bite of rich creaminess under a crisp top. In looking at other recipes over the years I’ve found a key difference between my Nana’s and these others. Nana always separated the egg yolks from the whites and beat the whites until stiff. You can’t miss with that technique–even if you use cottage cheese (yet another ingredient option).

This recipe below is about as traditional as you can get. But you can change it up with extra ingredients you enjoy, like reconstituted dried or fresh or canned fruit, and different toppings. I added a little brown sugar to my most recent kugel and enjoyed the deeper flavor it created.

Nana’s Noodle Kugel
Yield: 12 servings, depending on how you slice it

Ingredients
1 pound dried wide egg noodles, cooked and well drained
1 cup raisins or other dried fruit (optional), soaked in hot water for 20 minutes, then drained
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 pound unsalted butter, melted
1/2 pound cream cheese, softened and cut into 1-inch pieces
1 pint sour cream
6 eggs, separated

Preheat oven to 325 degrees.

Beat egg yolks with sugar and add to cooked noodles.

photo 3-1
Beat egg whites until stiff. Add butter, cream cheese, and sour cream to noodles. Gently fold in egg whites. Yes, it will be loose. Don’t worry. It will come together while cooking.

Pour mixture into buttered 13-inch by 9-inch baking pan. If you want you can make a topping with brown sugar, cinnamon, and granulated sugar (and/or breadcrumbs, crumbled graham crackers, streusel, or crushed cornflakes).

photo 4-1

Bake for about an hour until the center is set and the noodles are light brown on top. Let the kugel rest for 15 to 20 minutes before slicing.

Kugel tray

What special dishes have your clients requested for the High Holidays? Do they ever give you family recipes to make?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

Last updated by at .