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Mexican Wedding Cookies (aka Russian Tea Cakes or Snowballs) Recipe

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This recipe for Mexican Wedding Cookies (aka Russian Tea Cakes or Snowballs) is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 C. butter, softened
1 tsp. vanilla
2 1/4 C. flour
1/2 C. powdered sugar
1/4 tsp. salt
1 C. pecans, finely chopped
Additional powdered sugar

Directions:
Directions:
Preheat oven to 400º F. In a medium bowl, beat butter and vanilla until smooth and creamy, about 2-3 minutes. In a separate bowl, whisk together the flour, powdered sugar and salt, then stir into the butter, mixing just until combined. Mix in the chopped pecans. Roll dough into 1 inch balls, and place them 1 inch apart on a baking sheet. Bake for 10-12 minutes until lightly browned on the bottoms. Remove from oven and wait just until they are cool enough to handle but still warm, then roll in powdered sugar and transfer to a separate plate or baking sheet. Wait until cool, then roll in powdered sugar again to generously coat. Store in an airtight container.

Number Of Servings:
Number Of Servings:
3 1/2 dozen
Personal Notes:
Personal Notes:
In most cookie recipes, there is more butter than sugar. But in Mexican Wedding Cookies, the ratio of butter to sugar is 2:1, making them especially crumbly and rich. They don't spread out during baking, so they can be placed fairly close together when baking.

If you prefer, you can substitute walnuts, macadamias, almonds, or pistachios for the pecans.

 

 

 

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