Buttery Pecan Snowball Cookies
These delicate Buttery Pecan Snowball Cookies (also known as Russian Tea Cakes or Mexican Wedding Cookies) are intensely buttery, melt-in-your-mouth tender, and dusted with a snowy coating of powdered sugar.
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Buttery Pecan Snowball Cookies
Ingredients:
| Ingredient | Quantity |
| All-purpose flour | 2 1/4 cups |
| Powdered sugar (for dough) | 1/2 cup |
| Pinch of salt | 1 |
| Butter, room temperature | 2 sticks (1 cup) |
| Vanilla extract | 2 teaspoons |
| Pecans, finely chopped | 1 cup |
| Powdered sugar (for rolling) | 1 cup |
How To Make Buttery Pecan Snowball Cookies:
- Step 1: Preheat and Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: Cream Butter and Sugar: In a large mixing bowl, cream together the 2 sticks of room temperature butter and 1/2 cup powdered sugar until smooth and fluffy.
- Step 3: Mix Dough: Mix in the 2 1/4 cups flour, pinch of salt, 2 teaspoons vanilla extract, and 1 cup finely chopped pecans until the dough is just well combined.
- Step 4: Shape and Bake: Shape the dough into 36 small balls (about 1 inch each) and arrange them on the prepared baking sheet. Bake for 12 minutes, until the bottoms are lightly golden (the tops will remain pale).
- Step 5: Cool and Coat: Let the cookies cool completely on the pan. Place the remaining 1 cup of powdered sugar in a bowl and gently roll each cooled cookie until fully coated.
