With the holidays approaching I am starting to make my menus for meals and goodies. These little cookies hold the flavor of the holidays for me. Some people know them as snowballs or mexican wedding cakes. But my mother always called them Russian Teacakes.
Ingredients: Yields about 3 dozen cookies
- 1 cup salted butter, softened to room temperature
- 1 1/4 cup powdered sugar, sifted, divided use
- 1 1/4 tsp vanilla
- 2 1/4 cups flour, sifted
- 1/4 tsp salt
- 3/4 cup walnuts or pecans, finely chopped
Preheat your oven to 400 and line your cookie sheets with parchment paper.
In a large bowl mix the butter, 1/2 cup of the sifted powdered sugar and vanilla thoroughly. In another bowl whisk the sifted flour and salt together, then mix this into the butter mixture. Stir in the nuts, cover and chill in the refrigerator for at least 1 hour. Roll dough into 1″-inch balls and place on the parchment lined cookie sheets. Bake 10 to 12 minutes. Place the remaining sifted powdered sugar in a small deep sided bowl and while the cookies are still warm, roll them in the powdered sugar. Place them on a wire rack to cool slightly, then roll again in the powdered sugar. Return them back on the wire rack to cool completely. Then once cooled roll them in the powdered sugar a final time.
Tip: I place my wire cooling racks over newspaper to help contain the powdered sugar mess. I also use 3 different cookie sheets. I have found lining the cookie/baking sheets with parchment paper helps ensure a consistent bake.