Buttery Pecan Snowball Cookies: A Melt-in-Your-Mouth Delight
Buttery Pecan Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are a beloved treat that crumbles and melts in your mouth with every bite. These bite-sized delights are loaded with toasted pecans and coated in a snowy dusting of powdered sugar, making them a perfect addition to holiday gatherings or any time you’re in the mood for a sweet, nutty indulgence. Join us as we uncover the recipe for Buttery Pecan Snowball Cookies that will make your taste buds sing with joy.
Ingredients:
For the Buttery Pecan Snowball Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup pecans, finely chopped and toasted
Instructions:
Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C).
- Spread the chopped pecans evenly on a baking sheet and toast them in the preheated oven for about 8-10 minutes, or until they become fragrant and slightly golden. Be sure to watch them closely, as nuts can burn quickly. Remove the toasted pecans from the oven and let them cool.
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy.
- Stir in the pure vanilla extract.
- Gradually add the all-purpose flour and salt to the butter mixture, mixing until a dough forms.
- Gently fold in the toasted and chopped pecans until they are evenly distributed throughout the dough.
Shape the Cookies: 7. Take a small amount of dough and roll it into 1-inch balls. You can use your hands to shape the dough.
- Place the dough balls on an ungreased baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are set and the bottoms are lightly golden.
Coat in Powdered Sugar: 10. While the cookies are still warm but not hot, roll each one in powdered sugar to coat generously. This will create the signature “snowball” appearance.
- Place the powdered sugar-coated cookies on a wire rack to cool completely.
- Once the cookies are fully cooled, roll them in powdered sugar one more time for an extra snowy finish.
Cook’s Notes:
- Be sure to finely chop the pecans to ensure they distribute evenly throughout the cookie dough.
- It’s essential to toast the pecans, as this enhances their flavor and adds a delightful nuttiness to the cookies.
- These cookies are delicate, so handle them with care when rolling them in powdered sugar.
- For a twist on this classic recipe, you can add a hint of cinnamon or nutmeg to the cookie dough for a warm and aromatic touch.
- Buttery Pecan Snowball Cookies can be stored in an airtight container at room temperature. They tend to get even better in flavor and texture after a day or two.
Buttery Pecan Snowball Cookies are a timeless treat that brings the comfort of homemade goodness to every bite. With their rich, buttery flavor and nutty crunch, they are the perfect companion to a warm cup of tea or coffee. So, bake a batch of these delightful snowballs and let them melt in your mouth, leaving you with a sense of joy and sweet nostalgia.
