Description
Sweet and nutty pecan snowball cookies (Russian tea cakes or Mexican wedding cookies) are little melt-in-your-mouth balls of buttery shortbread with nuts.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup pecans, finely chopped
For rolling:
- 1 cup confectioners' sugar
Instructions
- Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. Turn the mixer to high speed and beat for 2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
- Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
- Preheat oven to 350 F. Bake the cookies for 15-18 minutes, until they are golden brown on the bottom edges.
- Allow cookies to cool on the baking sheet for 5 minutes, then roll them in a bowl of confectioners' sugar while still warm, until completely coated. Transfer the cookies to a wire cooling rack to cool completely. The sugar at this stage will melt and be slightly sticky. Roll them again in confectioners' sugar once completely cooled.
Notes
How to store: Store in an airtight container at room temperature for up to 4 days. I suggest storing each in a mini cupcake liners so that they don't smudge into each other.
How to freeze: Arrange snowball cookies in an airtight container, in single layers layered in between pieces of parchment paper. I also like to store each cookie in a mini cupcake liner so that they don't smudge into each other. Store in the freezer for up to 3 months.
Pecan substitutes: If you are not a fan of pecan, substitute it with any other type of nut. Try walnuts, almonds, or hazelnuts.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American