Snowball cookies are technically called Mexican wedding cakes or Russian teacakes, but my grandmother gave up on us calling them that years ago! With a rich, nutty flavor from finely chopped pecans and a sweet, powdery coating from confectioners' sugar, these tiny, buttery treats are truly the most delicious melt-in-your-mouth morsels.

Ingreadient

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 cup very finely chopped pecans
• ¼ teaspoon salt
• ⅓ cup powdered sugar, or more as needed

Direction

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Beat butter, 1/2 cup powdered sugar, and vanilla with an electric mixer in a large bowl until smooth. Gradually mix in flour, pecans, and salt until completely incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
3. Bake in the preheated oven until bottoms are light golden brown but tops are still pale, 12 to 15 minutes. (Try not to let cookies get too brown: it's better to undercook them than to overcook them.)
4. Remove cookies from the oven and let sit on the baking sheets briefly before removing to wire racks.
5. Place 1/3 cup powdered sugar in a shallow bowl; roll hot cookies in sugar to coat, then return to the wire racks to cool. Once cooled, roll cookies in the powdered sugar once more.

Other Recipes