Snowballs

Snowball cookies are technically called Mexican wedding cakes or Russian teacakes, but my grandmother gave up on us calling them that years ago! With a rich, nutty flavor from finely chopped pecans, and a sweet, powdery coating from confectioners' sugar, these tiny, buttery treats are truly the most delicious melt-in-your-mouth morsels.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 63 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• ⅓ cup powdered sugar, or more as needed
• 1 cup very finely chopped pecans

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Place 1/2 cup powdered sugar in a bowl; set aside.

Step 2

Beat butter, remaining 1/2 cup powdered sugar, and vanilla with an electric mixer in a large bowl until smooth. Gradually mix in flour, pecans, and salt until completely incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.

Step 3

Bake in the preheated oven until bottoms are light golden brown but tops are still pale, 12 to 15 minutes. (Try not to let cookies get too brown: it's better to undercook them than to overcook them.)

Step 4

Remove cookies from the oven and let sit on the baking sheets briefly before removing to wire racks.

Step 5

Roll hot cookies in the reserved powdered sugar to coat, then return to the wire racks to cool. Once cooled, roll cookies in the powdered sugar once more.