Russian Tea Cakes

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

1. Preheat oven to 325°F (165°C). Line baking sheets with parchment.

2. Beat butter and 1/2 cup powdered sugar until light and fluffy.

3. Mix in vanilla and almond extracts.

4. In separate bowl, whisk flour and salt.

5. Gradually add flour mixture to butter mixture.

6. Fold in chopped pecans until evenly distributed.

7. Roll dough into 1-inch balls.

8. Place on prepared baking sheets.

9. Bake 20-25 minutes until bottoms are lightly golden.

10. Let cool for 5 minutes.

11. Roll warm cookies in powdered sugar.

12. 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!