Description
Whether you call them Snowballs, Russian Tea Cakes, or Mexican Wedding Cookies, these melt-in-your-mouth morsels are a must on any cookie platter. Makes 48 cookies.
Ingredients
- 16 Tablespoons Unsalted Butter, Room Temperature
- ½ cups Confectioners Sugar, Plus More For Rolling
- 1 teaspoon Pure Vanilla Extract
- 2-¼ cups All-purpose Flour
- ¾ cups Finely Chopped Pecans (or Walnuts Or Almonds)
- ¼ teaspoons Fine Salt
Preparation
Preheat oven to 375°F and place rack in center position.
Place ingredients in the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment. Mix on medium speed until no traces of dry flour remain (if you us a paddle attachment, scrape down sides of bowl as needed).
Use a #60 cookie scoop (1 tablespoon) to portion 12 cookies each tray. Bake one tray at a time for 8–10 minutes. Remove cookies from oven and allow to rest on tray for 5 minutes before rolling in confectioner’s sugar. Return cookies to tray and allow to cool completely before rolling in confectioner’s sugar a second time.
