The BEST Snowball Cookies (Or Russian Tea Cakes. Or Mexican Wedding Cookies

• Vegetarian

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/8 cup Brown sugar
  • 1 Pinch Cinnamon
  • 1 Powdered sugar
  • 1 tsp Vanilla extract
  • 1/4 cup White sugar

• Nuts & Seeds

  • 2 cups Pecans, ground

• Dairy

  • 2 sticks Butter

Found on thedomesticrebel.com

Description

Ingredients

• 2 sticks butter, softened
• ¼ cup white sugar
• ⅛ cup brown sugar
• 1 tsp vanilla extract
• Pinch cinnamon
• 2 cups ground pecans (I use Diamond of California Pecan Bits, then grind them further)
• 2 cups all-purpose flour
• Powdered sugar

Directions

• Preheat your oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone liners and set aside.
• In the bowl of a stand mixer, beat together the butter, white and brown sugars until fluffy, about 1 minute. Beat in the vanilla and cinnamon to combine. Lastly, add in the ground pecans and the flour until the dough comes together. The dough may be crumbly; thats okay -- just try your best to bring everything together into one soft, cohesive dough.
• Using a cookie dough scoop, roll Tablespoon-sized balls of dough and place them about 1 apart on the baking sheets. Bake for approx. 10-13 minutes, rotating pans halfway through baking time to ensure an even cook. Allow the cookies to cool on the cookie sheets for about 10 minutes or until cooler to the touch. Immediately roll the cookies into powdered sugar to coat, and place the cookies to finish cooling on a wire rack.
• Once cookies are cooled, send them through another light roll in the powdered sugar for a second coat. Then serve! Cookies can be stored airtight at room temperature for up to a week.