Snowball Cookies (Russian Tea Cakes

• Vegetarian

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Cinnamon
  • 2 cups Powdered sugar
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1 cup Butter, salted

Found on chewoutloud.com

Description

Ingredients

• 1 cup salted butter, room temp
• 2 cups powdered sugar, divided
• 1 TB vanilla extract
• 2 cups all purpose flour
• 1 cup pecans, toasted, cooled, and finely ground (stop as soon as it looks ground; avoid it becoming pasty)
• ½ tsp cinnamon

Directions

• Beat butter in the bowl of an electric mixer until light and fluffy, 5-8 minutes. Add ½ cup powdered sugar and vanilla and beat until well blended. Add flour and nuts, beating until incorporated. Remove dough and divide roughly in half. Wrap each half in plastic and chill in fridge for at least 1 hour.
• Preheat oven to 350F. Whisk together remaining 1½ cups powdered sugar and cinnamon in a pie dish.
• Take out first half of chilled dough. Make 1-inch cookie balls, and arrange them on a parchment-lined cookie sheet, 1 inch apart. Slightly pinch each ball so it stands taller and somewhat oval. Bake cookies just until bottoms are light golden brown, 12-13 minutes. Cool for 5-10 minutes on sheet.
• Carefully toss warm cookies in the cinnamon sugar mix, coating completely. Place cookies on wire rack to finish cooling. Once fully cooled, re-coat each cookie in cinnamon sugar mix and serve. Repeat with other half of dough.