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Buttery Pecan Snowball Cookies

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Buttery Pecan Snowball Cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, are delicious and simple to make. Here’s a basic recipe for you

: Ingredients: 1 cup (2 sticks) unsalted butter, softened 1/2 cup powdered sugar, plus extra for coating 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup finely chopped pecans A pinch of salt Instructions: Preheat your oven to 325°F (160°C). In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until well combined. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Stir in the chopped pecans until evenly distributed in the dough.

Shape the dough into small balls, about 1 inch in diameter, and place them on an ungreased baking sheet. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Be careful not to overbake. Remove the cookies from the oven and let them cool for a few minutes on the baking sheet.

While the cookies are still warm, roll them in powdered sugar to coat them thoroughly. Place them on a wire rack to cool completely.

Once the cookies are completely cooled, roll them in powdered sugar again for a snowy effect. Store the cookies in an airtight container. Enjoy these buttery pecan snowball cookies with a cup of tea or coffee!

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