Ingredients
- 2 cups unsalted butter, softened
- 2 cups powdered sugar, divided
- 2 tsp vanilla extract
- 2 cups finely chopped pecans
- 4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp almond extract (optional)
- Extra powdered sugar for coating
For rolling:
- 1 cup powdered sugar
- 2 tbsp ground cinnamon (optional)
- Decorative sugar (optional)
Instructions
-
Preheat oven to 325°F (165°C). Line baking sheets with parchment.
-
Beat butter and 1/2 cup powdered sugar until light and fluffy.
-
Mix in vanilla and almond extracts.
-
In separate bowl, whisk flour and salt.
-
Gradually add flour mixture to butter mixture.
-
Fold in chopped pecans until evenly distributed.
-
Roll dough into 1-inch balls.
-
Place on prepared baking sheets.
-
Bake 20-25 minutes until bottoms are lightly golden.
-
Let cool for 5 minutes.
-
Roll warm cookies in powdered sugar.
-
Once completely cool, roll again in powdered sugar.
Bite into these Russian Tea Cakes and watch as the powdery coating gives way to a tender, nutty cookie that practically melts in your mouth! Each delicate snowball delivers the perfect balance of buttery richness and toasted pecans, all wrapped in a sweet, powdered sugar embrace. Whether you call them Mexican Wedding Cookies, Snowballs, or Russian Tea Cakes, these holiday classics promise to disappear as quickly as real snowflakes on a warm tongue. So butter up that mixing bowl, chop those pecans, and get ready to create cookies that’ll make your holiday cookie platter shine!
