Buttery Pecan Snowball Cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, are a delightful treat that’s perfect for any occasion. These small, round cookies are loaded with chopped pecans and generously coated in powdered sugar, resulting in a buttery, nutty, and melt-in-your-mouth experience with every bite. Whether you’re baking for a holiday gathering, a special event, or simply satisfying a sweet tooth, these cookies are sure to impress.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
For Rolling and Coating:
- 1 cup powdered sugar (for rolling)
- Additional powdered sugar for coating
Instructions
Preparing the Cookie Dough:
- In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
- Stir in the pure vanilla extract.
- Gradually add the all-purpose flour and salt to the mixture. Mix until well combined. The dough should come together and be slightly sticky.
- Gently fold in the finely chopped pecans until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling the dough helps it firm up, making it easier to handle.
Shaping the Cookies:
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Once the dough has chilled, use your hands to shape it into small, walnut-sized balls (about 1 inch in diameter). Place these balls on the prepared baking sheet, spacing them about 1 inch apart.
Baking:
- Bake the cookies in the preheated oven for 14-18 minutes, or until they are set and just barely starting to turn golden on the bottom. Be cautious not to overbake; the cookies should remain pale in color.
Coating in Powdered Sugar:
- Allow the cookies to cool on the baking sheet for a few minutes until you can handle them comfortably.
- While they are still warm, gently roll each cookie in powdered sugar until it’s generously coated. Place the sugar-coated cookies on a wire rack to cool completely.
- Once the cookies are completely cool, roll them in powdered sugar again for a second coating. This double coating gives them that signature “snowball” appearance.
Serving:
- Arrange your Buttery Pecan Snowball Cookies on a serving platter or in a decorative tin.
- Serve and enjoy these delightful, melt-in-your-mouth treats with a cup of your favorite tea or coffee.
Variations and Tips
- Nut Variations: Feel free to use other finely chopped nuts like walnuts or almonds if you prefer a different flavor or texture.
- Flavor Extracts: Experiment with different extracts such as almond or lemon for a unique twist on the classic recipe.
- Gluten-Free Option: You can use a gluten-free all-purpose flour blend to make these cookies suitable for those with gluten sensitivities.
- Customized Coatings: Instead of powdered sugar, try rolling the cookies in cocoa powder, colored sugar, or even crushed candy canes for a festive touch.
- Storing: Store your Buttery Pecan Snowball Cookies in an airtight container at room temperature. They can last for up to two weeks, making them a great make-ahead treat.
- Gift Idea: These cookies make wonderful homemade gifts. Package them in decorative boxes or tins and share them with friends and family during the holidays.
Buttery Pecan Snowball Cookies are a classic treat that never goes out of style. With their rich, nutty flavor and delicate sweetness, they’re a crowd-pleaser for all ages. Whether you’re savoring them with a cup of tea or sharing them at a special event, these cookies are sure to bring joy and warmth to any occasion. So, gather your ingredients and start baking these melt-in-your-mouth delights today!
