Snowball Cookies (Mexican Wedding Cookies)
★★☆☆☆
Ingredients
- 1 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- ½ cup sifted powdered sugar (plus more for rolling)
- 2 cups all-purpose flour, sifted
- ¼ teaspoon kosher salt
- 1 cup finely chopped toasted pecans
Instructions
- 1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
- 2. Cream butter in a large mixing bowl using hand or stand mixer. Add vanilla extract and mix. Slowly add the ½ cup powdered sugar, beating until light and fluffy, scraping bowl sides as needed.
- 3. Gradually add flour and salt while mixing. Add pecans and mix until combined.
- 4. Shape dough into 1-inch balls and place at least 1 inch apart on baking sheet. Bake for about 20 minutes or until edges are lightly browned.
- 5. Remove cookies from baking sheet and roll in powdered sugar while still warm. Cool on wire rack and dust with additional powdered sugar before serving if desired.
Flour Tip: Aerate flour before measuring by taking scoop and pouring flour back into container several times to loosen it. Don't pack flour when measuring. Toasting pecans is optional but recommended for enhanced flavor. These cookies are also known as Mexican Wedding Cookies or Russian Tea Cakes.
Wine Pairing: Dessert Wine