Snowball Cookies | Mexican Wedding Cookies | Russian Tea Cakes

• Ingredients

  • Butter : 1/2 cup
  • Powdered Sugar : 1/4 cup + more (as needed for dusting the cookies
  • Vanilla extract : 1 teaspoon
  • All purpose flour : 1 cup
  • Salt : 1/8 teaspoon
  • Finely chopped pecans : 1/2 cup

Found on divyasculinaryjourney.com

Description

Directions

• In a bowl, beat butter well till it is fluffy. Then add powdered sugar and beat well. Also add Vanilla extract and beat well. Now add salt and all purpose flour little by little and mix well. Then add the finely chopped nuts and mix well. The dough will be quite crumbly, but when mixed using hands they will come together. Cover it and refrigerate it for 30 minutes. Preheat the oven to 325 F / 170 C / 150 C (fan) / Gas Mark 3. Prepare the cookie sheet by lining with parchment paper. Take a Tablespoon of dough and roll it into balls and place it in the prepared cookie sheet. Repeat the process for the rest of the dough. The cookies wont spread, so not much gap is needed. Bake for 20 - 22 minutes till the bottom of the cookies turn slightly golden. Remove from the oven and let it cool for 5 minutes and roll it in powdered sugar and arrange them in the cooling rack to cool completely. Once they are completely cooled roll them once again in powdered sugar. Store them in air tight container and they stay fresh for about 3-4 days in room temperature.