Snowballs (Russian Tea Cakes)
They used to be my very favorite Christmas cookie when I was a child which is saying a lot, since she used to make dozens of different types. I like to think I am passing along the tradition.
I have made one change from her original recipe, although I am sure she would be just as pleased with my version!
These are a definite hit and we usually go through them before Christmas arrives and consequently, I end up making another double batch!
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- 1 c
- butter (at room temperature)
- 1 1/2 tsp
- 1/2 c
- confectioners' sugar (sifted, plus extra)
- 2 c
- 1/4 tsp
- 1 c
- pecans (finely chopped)
1Preheat oven to 325 degrees.
2Cream butter in a large mixing bowl. Add the vanilla then gradually add 1/2 cup confectioners' sugar. Beat until light and fluffy.
3Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
4Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Bake for 20 minutes, or until edges are very lightly browned.
5Remove the cookies from the baking sheets. After 5 minutes, roll in powdered sugar while still hot. Cool completely and roll again in powdered sugar before serving.
6Store in covered container.