Thursday, December 5, 2019

Snowball Cookies

Sometimes, they are called Russian Teacakes. Sometimes they are Mexican Wedding Cakes. And this time of year, their moniker may be Snowball Cookies.

No matter what you call them, they can be a delicious addition to a holiday cookie tray or a fancy-looking offering for a cookie exchange.

I've been making this cookie recipe from a Betty Crocker cookbook since I was a teenager.  I think it's the only cookie recipe from that cookbook that I still use. It may be an oldie, but it's also a dependable "goodie."
I made a batch in November to go on a cookie tray for a South Central Community Foundation grants award ceremony. I always think a reception deserves some "fancy" options that dress up a table.
While my cookies for that event were more fall-themed, the white little cookies are the perfect "ornament" for a Christmas holiday cookie tray, too.

Snowball Cookies
aka Mexican Wedding Cakes or Russian Teacakes
From a Betty Crocker cookbook
1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 1/4 cups flour
1/4 tsp. salt
3/4 cup finely-chopped pecans
Powdered sugar

Heat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar and vanilla. Combine flour and salt and add to creamed mixture. Stir in nuts, incorporating well, until dough holds together.

Shape dough into 1-inch balls. (I used a cookie scoop.) Place about 1 inch apart on prepared cookie sheets. Bake until set but not brown, 10 to 12 minutes.

Roll in additional powdered sugar while warm; cool completely. Roll again in powdered sugar.

Makes about 4 dozen cookies.

If you don't want to include nuts in a cookie because of allergies, you may substitute mini chocolate chips in this recipe.