Some call these wonderful little cookies Mexican Wedding Cookies. Others call them Russian Teacakes. When we were growing up we called them Snowball cookies and we couldn't wait for my Mom to make them. Nutty and buttery, they get their snowy appearance from a double dip in powdered sugar. Melt in your mouth goodness and sugar all over everything! These buttery melt-in-your-mouth cookies go by many names but no matter what you call them, they sure are good! Try this time-tested recipe that’s been a family favorite for years!
Snowball Cookies
(Russian or Mexican Teacakes)
2 1/4 cups all-purpose flour (not self rising)
1/4 teaspoon salt
1 cup butter, room temperature
1/2 cup powdered (confectioners) sugar, plus extra for rolling
2 teaspoons vanilla or almond extract
1 cup walnuts or pecans, finely chopped
1/4 teaspoon salt
1 cup butter, room temperature
1/2 cup powdered (confectioners) sugar, plus extra for rolling
2 teaspoons vanilla or almond extract
1 cup walnuts or pecans, finely chopped
In a large bowl of your electric mixer, cream butter, powdered sugar, and vanilla or almond extract until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Cover bowl with plastic wrap and refrigerate 1 hour or overnight.
Preheat oven to 400 degrees. Roll into 1-inch balls and place 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not browned or cracked . Remove from oven and roll in powdered sugar until completely coated. Sugar will start to melt into the hot cookies.
Allow cookies to cool completely on wire rack and roll them in powdered sugar again until completely coated. Store in airtight container. Makes about 3 1/2 dozen cookies.
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