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Classic Buttery Pecan Russian Tea Cakes (Snowball Cookies)

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Make these classic, buttery Russian Tea Cakes, also known as Snowball Cookies or Mexican Wedding Cookies. They feature toasted pecans and melt-in-your-mouth texture, finished with a heavy coating of powdered sugar.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for rolling
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped pecans or walnuts
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until light and fluffy. Beat in the vanilla extract.
  3. Gradually mix in the flour and salt until just combined. Stir in the chopped nuts. The dough will be stiff.
  4. Roll the dough into small, 1-inch balls. Place them 1 inch apart on the prepared baking sheets.
  5. Bake for 12 to 15 minutes, or until the edges are lightly golden. Do not overbake; the centers should remain pale.
  6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Once completely cool, place a generous amount of powdered sugar in a shallow bowl. Roll each cookie in the sugar until fully coated.
  8. For a thicker coating, roll the cookies a second time in powdered sugar after the first layer has set slightly.

Notes

  • For the best melt-in-your-mouth texture, chill the dough for 30 minutes before rolling if your kitchen is warm.
  • Toast your nuts lightly before chopping them to deepen their flavor.
  • If you are looking for alternatives to traditional baking, consider how this recipe compares to options from best meal delivery services for quick weeknight meals.

Nutrition

Find it online: https://carlacooking.com/russian-tea-cakes-recipe/