Of course! Buttery Pecan Snowball Cookies (also known as Russian Tea Cakes or Mexican Wedding Cookies) are a classic, melt-in-your-mouth holiday treat. They’re rich, nutty, and delightfully crumbly.
Here is a detailed, easy-to-follow recipe for these delightful cookies.
Classic Buttery Pecan Snowball Cookies
This recipe yields about 2-3 dozen cookies, depending on size.
Ingredients
· Pecans: 1 cup (about 100g), finely chopped
· All-Purpose Flour: 2 cups (250g)
· Butter: 1 cup (2 sticks or 226g), unsalted, softened to room temperature
· Powdered Sugar: 1/4 cup (30g) for the dough + 1 cup (120g) for rolling
· Vanilla Extract: 2 teaspoons
· Salt: 1/4 teaspoon (omit if using salted butter)
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans on a dry baking sheet and toast for 5-7 minutes, until fragrant. Watch closely to prevent burning. Let them cool completely. This step is crucial for maximizing their flavor!
- Combine Dry Ingredients: In a medium bowl, whisk together the flour and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (or a sturdy wooden spoon), beat the softened butter and 1/4 cup of powdered sugar together on medium speed until the mixture is light, smooth, and pale yellow. This should take about 2-3 minutes.
- Add Flavor and Nuts: Beat in the vanilla extract. Then, gently stir in the toasted, cooled pecans and the flour mixture. Mix on low speed or by hand just until the dough comes together. Do not overmix!
- Chill the Dough (Optional but Recommended): For easier handling and to prevent spreading, cover the bowl and chill the dough for 30-60 minutes.
- Shape the Cookies: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop out heaping teaspoonfuls (about 1 tablespoon each) of dough and roll them into smooth 1-inch balls. Place them about 1-2 inches apart on the baking sheets—they don’t spread much.
- Bake to Perfection: Bake for 10-12 minutes. The bottoms should be just lightly golden, but the tops should still be pale and not browned. They will be very soft when you take them out—this is normal!
- The Critical Rolling Step:
· Let the cookies cool on the baking sheet for just 5 minutes—they need to be firm enough to handle but still very warm.
· Place the remaining 1 cup of powdered sugar in a shallow bowl.
· Gently roll the warm cookies, a few at a time, in the powdered sugar until thickly coated.
· Transfer them to a wire rack to cool completely. - Final Coat: Once the cookies are completely cool, give them a second roll in the powdered sugar. This creates the classic, snowy “snowball” look and ensures a perfect, sweet coating.
Tips for Perfect Snowball Cookies
· Don’t Overbake: The key to their melt-in-your-mouth texture is taking them out before they brown. They will continue to firm up as they cool.
· Room Temperature Butter is Key: Your butter must be softened to properly cream with the sugar and create a tender cookie. Don’t melt it!
· Finely Chop the Pecans: For the best texture, chop the pecans quite finely. You can pulse them in a food processor, but be careful not to turn them into pecan butter.
· The Double Roll is a Must: The first roll while warm creates a sugary “glaze” that the second roll adheres to, giving you that perfect, non-gritty, snowy finish.
· Storage: Store these cookies in an airtight container at room temperature for up to 2 weeks. They freeze beautifully for up to 3 months.
Enjoy baking these delightful, buttery bites of heaven! They are sure to become a holiday favorite.