“My husband grew up in Kentucky so when came across this recipe looking for a bday treat I knew I had to try it.”
These Buttery Pecan Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are melt-in-your-mouth treats perfect for any occasion. They’re rich, buttery, and coated in a generous layer of powdered sugar, making them a festive and delicious addition to your dessert table.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter, softened | 2 sticks |
| Powdered sugar, divided | 1 ½ cups |
| Vanilla extract | 2 tsp |
| Salt | Pinch |
| All-purpose flour | 2 ¼ cups |
| Finely chopped pecans | 1 cup |
Instructions:
- Prepare the Dough:
- Cream Butter and Sugar: Cream butter and ½ cup powdered sugar until fluffy.
- Add Vanilla and Salt: Mix in vanilla extract and salt.
- Incorporate Flour: Gradually add flour until just combined.
- Fold in Pecans: Gently fold in pecans.
- Chill the Dough:
- Cover and refrigerate dough for at least 30 minutes.
- Shape and Bake the Cookies:
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheet.
- Shape: Roll dough into 1-inch balls.
- Bake: Bake 12-15 minutes, until bottoms are lightly golden.
- Coat the Cookies:
- Cool Slightly: Cool cookies on baking sheet for 5 minutes.
- First Coat: Roll warm cookies in 1 cup powdered sugar.
- Second Coat: Once cooled, roll again in powdered sugar.
- Serve and Store:
- Serve: Serve at room temperature.
- Store: Store in airtight container or freeze.
