Snowballs (Russian Tea Cakes)

Name: Snowballs (Russian Tea Cakes)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 dozen
Cuisine: American
Ingredients: 1 c butter; at room temperature; 1 1/2 tsp vanilla; 1/2 c confectioners' sugar; sifted, plus extra); 2 c all-purpose flour; 1/4 tsp salt; 1 c pecans; finely chopped

By Sea Sun
@Seasun

My grandmother used to make these every Christmas and, since then, I have made them every holiday season.

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!

Enjoy!

Blue Ribbon Recipe

Everyone has tried a version of these cookies during the holiday season. Inhaling powdered sugar while devouring this yummy treat is fun (and a little messy). These are light, buttery and crunchy. The cookie itself isn't overly sweet but the powdered sugar coating is just the right touch. Adding the chopped pecans gives the cookie an extra crunch. They are so light and airy, they almost melt in your mouth. These cookies would be perfect for holiday gift giving or displayed on a dessert table.

Note: These cookies are very delicate and will crumble easily. We ground the pecans in a food processor to make them fine. The Test Kitchen

Rating:

★★★★★ 9 votes5

Comments:

41 Comments

Serves:

4 dozen

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 c

butter; at room temperature
1 1/2 tsp

vanilla
1/2 c

confectioners' sugar; sifted, plus extra)
2 c

all-purpose flour
1/4 tsp

salt
1 c

pecans; finely chopped
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How to Make Snowballs (Russian Tea Cakes)

Step-by-Step

Preheat oven to 325 degrees.
Cream butter in a large mixing bowl. Add the vanilla.
Gradually add 1/2 cup confectioners' sugar. Beat until light and fluffy.
Sift the flour. Measure, then sift again with the salt. Add gradually to the butter mixture.
Add the pecans and mix well.
Shape 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.
Remove 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.
Store in covered container.