Experience the magic of melt-in-your-mouth cookies with these Buttery Pecan Snowball Cookies, also called Russian Tea Cakes or Mexican Wedding Cookies. Tender, rich, and coated in a snowy layer of powdered sugar, these treats are perfect for holidays, special occasions, or simply whenever you crave a buttery indulgence.
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
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the butter and 1/2 cup powdered sugar until the mixture is smooth and fluffy.
Step 3: Mix Dough
Add the flour, a pinch of salt, vanilla extract, and finely chopped pecans. Stir until the dough is just combined.
Step 4: Shape and Bake
Form the dough into approximately 36 small balls, about 1 inch each, and place them on the prepared baking sheet. Bake for 12 minutes, until the bottoms are lightly golden. The tops will stay pale.
Step 5: Cool and Coat
Allow the cookies to cool completely on the pan. Place the remaining 1 cup powdered sugar in a bowl and gently roll each cookie until fully coated, creating a snowy, buttery finish.
