When I was younger, we would spend all of our holidays with my Bubbe and Papa.
Bubbe always made sure that we had our favorite foods (I am going to try to make her stuffed cabbage one day), and one of my all time favorites that she made were these wonderful little cookies that she called Heavenly Bits.
My Mother would also make Heavenly Bits, too. However, she made them without thinking since she had made them so often and she never wrote the recipe down.
I would always ask my Mom to write down the recipe, but our visits are always so hectic that it always slipped through the cracks.
But after my Bubbe passed away, she gave me a gift that made my heart soar.
This is the recipe for Heavenly Bits from my Bubbe’s recipe box. I get teary thinking of how happy I was to see her hand writing again. It was like I had a piece of her to keep with me always.
So now I can stop blubbering, and let you know about how awesome these cookies are!!!
Heavenly Bits are SUPER easy to make, and are also called Mexican and Greek Wedding Cookies.
Heavenly Bits Cookies Ingredients
- 2 softened blocks of margarine (I like to cut the blocks into cubes to add to the mixer)
- 4 teaspoons sugar
- 1 teaspoon pure vanilla extract (I like to use 2 teaspoons, because I love vanilla)
- 1 cup of nuts (My favorite to use is pecan pieces)
- 2 cups of all purpose flour
- Bowl of Confectioner’s/Powdered Sugar (This is to roll the cooked cookies in, so you want to make sure you have a good amount)
Heavenly Bits Cookies Directions
Preheat your oven to 350 degrees F, or if you are using a convection oven you will want to set it 325 degrees F.
My Bubbe said it best when she said ‘Mix Together’! There is no right or wrong order to making Heavenly Bits Cookies, but I like to cream the margarine, sugar, and vanilla together before I add the flour and then the nuts. It’s up to you!
These cookies are really balls, and you want to make sure that you don’t make them too big. You want to be able to eat them in one to two bites, because any larger and the powdered sugar will go EVERYWHERE!
To make sure that they cook evenly, I make them all the same size by using a small disher. It makes the process go a lot faster, too.
For baking, I like to use a parchment paper lined cookie sheet. It makes clean up a breeze!
When you are placing the dough balls on the cookie sheet you can place them pretty close, because they don’t spread as they bake.
Once your cookie sheet is full, you bake them for 10 minutes.
Since the Heavenly Bits Cookies are so fragile when they come out of the oven, I like to put a layer of newspaper under my cooling rack.
Once they have cooled, you will want to roll them in the Confectioner’s Powdered Sugar to coat them all the way around.
To store the cookies, I use a tin that seals tightly lined with wax paper and layer of Confectioner’s Powdered Sugar on the bottom.
I hope that you enjoy these Heavenly Bits Cookies as much as we do!