This recipe for Snowball Powdered Sugar Cookies is perfect for the holidays and is especially sweet for tea parties! Sometimes referred to as Russian Tea Cakes or even Mexican Wedding Cakes, they are essentially butter cookies with chopped nuts (in this case pecans) and covered in powdered sugar. They are simply delightful, and practically melt in your mouth–like a snowball!
Preheat oven to 350F degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Using a nut chopper or knife and cutting board, chop the pecans.
Making the Snowball Cookies
In a large mixing bowl, cream together the softened butter and gradually add 3/4 cups powdered sugar. Mix in the vanilla extract.
In a small bowl, combine the all-purpose flour, salt, and chopped pecans.
Gradually add the flour mixture to the creamed butter. Mix thoroughly.
Shape into 1-1 1/2 inch balls.I like to use a cookie scoop for this. If you're familiar with Vollrath scoops, you might use the Purple Scoop Size #40 (3/4 oz) or Black Scoop Size #30 (1 oz).
Place balls on cookie sheet lined with parchment paper or a silicone baking mat, about an inch apart. Bake in preheated oven for 12-15 minutes until done. Bottoms should be golden brown, but tops will still be white.
While still warm, roll in remaining powdered sugar, repeating a second or third time for better coverage. Cool on wire racks.
Makes 36. Store in a tightly covered container for up to 10 days.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.