Snowball Cookies aka Russian Tea Cakes aka Mexican Wedding Cookies

Name: Snowball Cookies aka Russian Tea Cakes aka Mexican Wedding Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 36 servings
Ingredients: 2 cups all-purpose flour; 0.5 lb unsalted butter (or 16 tbsp, at room temperature); 1 cup walnuts (toasted and coarsely chopped); 0.5 cup confectioners sugar (powdered sugar, plus 2 cups more for rolling cookies); 1 tsp vanilla extract; 0.25 tsp salt

36 servings

Buttery, tender, and nutty. These snowball cookies are easy to make, keep well, and are perfect for your Christmas cookie platter.

Ingredients

all-purpose flour
2 c
unsalted butter
or 16 tbsp, at room temperature
½ lb
walnuts
toasted and coarsely chopped
1 c
confectioners sugar
powdered sugar, plus 2 cups more for rolling cookies
½ c
vanilla extract
1 tsp
salt
¼ tsp

Directions

Quick prep:

1
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or silicone liner.
2
Toast nuts on a dry skillet over medium heat for 5 minutes, tossing frequently until fragrant and lightly golden.

How to make russian tea cakes:

1
In a large bowl, mix together with your hand butter, sugar, and 1 tsp. vanilla.
2
Add flour and salt and continue mixing until no streaks of flour remain. Fold in the nuts until evenly incorporated.
3
Shape the dough into 1-inch balls (using a small cookie scoop to portion the dough makes the process easy) and place them on a clean baking sheet an inch apart.
4
Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.
5
Fill a bowl with 1 cup powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.
6
Once cookies cool, roll them in powdered sugar again. Cookies may be stored up to 1 week in an airtight container.

Snowball Cookies aka Russian Tea Cakes aka Mexican Wedding Cookies

5.0(291)30 min36 servings99 cal

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