Pecan Snowball Cookies

2 halves of snowball cookies on top of more cookies.

5 from 2 votes

Pecan Snowball Cookies or Mexican Wedding Cookies / Russian Tea Cakes, some delicious little beauties of pure indulgence coated in powdered sugar to resemble snowballs. These cookies are very popular during the festive season, but also all year round. They are rich and buttery, with a nice crunch coming from the pecans, and are so easy to make with only 5 ingredients.

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Cuisine: International

Servings: cookies

Calories: 208kcal

Author: Daniela Apostol

Ingredients

200 g plain flour ( 1 ½ cups)
150 g butter, soften ( ⅔ cups)
50 g granulated sugar ( ½ cup)
60 g pecans, finely chopped ( ½ cup)
125 g icing sugar ( powdered or confectioners' sugar), 1 cup
1 teaspoon vanilla extract

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
In a large mixing bowl, add the soften butter and granulated sugar and use a hand mixer to cream them together.
Sift in the flour, add the pecans and vanilla extract, and mix well to get a soft dough.
Use your hands to shape out dough balls the size of a golf ball, then arrange them onto a large baking tray.
Bake for 15-17 minutes or until the bottom of the cookies is golden.
Remove the cookies from the oven and allow them to cool down for 5 minutes, then coat them with powdered sugar while they are still warm.
Once coated, leave them to cool down completely.

Video

Notes

These cookies are absolutely fantastic, and if the instructions are followed correctly, you should get perfectly baked cookies that do not spread during baking - thus enabling you to fit more cookies onto one baking tray, since there is no need for them to be spread apart much.
That is way it is crucial to weight the ingredients well before baking, as too much butter can result in cookies that are flat or do not have the dome shape. A preheated oven before popping the cookies in is essential, as this helps the cookies bake well.

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