Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cakes, whatever you call these buttery balls they are simply irresistible and incredibly easy to make.
1cuppowdered sugardivided (1/2 cup for the cookies, 1/2 cup for dusting)
2teaspoonsvanilla extract
1teaspoonmilk
2cupsall purpose flour
1cupfinely chopped pecans
1/4teaspoonkosher salt
Instructions
In a large bowl beat together the butter and 1/2 cup powdered sugar until smooth.
Turn the mixer to low and stir in the vanilla and milk.
Slowly add the flour, pecans and salt mixing until the dough is just combined.
Cover and chill for 1-2 hours.
Preheat oven to 325˚F.
Using a cookie spoon or tablespoon, scoop the dough and roll into 1 inch balls. Arrange the balls on a cookie sheeting lined with a silicone baking mat or parchment, 2 inches apart.
Bake in the oven fo 15-20 minutes.
Remove the cookies from the sheet and transfer to a cooling rack. Cool to room temperature, approximately 20 minutes.
Roll the cookies in the powdered sugar to coat and enjoy!
Notes
Store Mexican Wedding Cookies in an airtight container at room temperature for up to 1 week.