Description
These Buttery Pecan Snowball Cookies are easy, quick to fix, delicious, and they freeze well. You may even have the ingredients in your house right now. Also known as Russian Tea Cakes and Mexican Wedding Cookies, but in our house we just call them Snowballs. They are the delectable cookie with a thousand names.
Ingredients
- 1 cup Butter, Softened
- 1-½ cup Powdered Sugar, Divided
- ¼ teaspoons Salt
- 1-½ teaspoon Vanilla Extract
- 2-¼ cups Flour
- 1 cup Finely Chopped Pecan
Preparation
Preheat oven to 350ºF.
In stand mixer, cream butter and 1/2 cup powdered sugar. Turn to low and mix in salt, vanilla, flour and pecans.
Roll into 1-inch balls. Place on parchment-covered baking sheets a few inches part. Bake for 11 minutes. Do not over-bake.
Remove from oven and allow to cool just enough to handle them. Pour remaining 1 cup powdered sugar in large Ziploc bag or in a wide bowl. Gently add 3 to 4 cookies at a time and roll them gently in the bottom of the bag. Use fork to scoop under each cookie and gently shake to remove excess powdered sugar. Place on cooling racks. Once completely cooled roll in powdered sugar bag again.
