Mexican Wedding Cake Cookies
Tanya Royer
a.k.a. Russian Tea Cakes, a.k.a. Snowballs
ingredients
- 1 c. unsalted butter, at room temperature
- 2 tsps. vanilla extract
- 1/2 c sifted confectioners sugar, plus more for rolling cookies
- 2 c. flour
- 1/4 tsp. salt
- 1 c finely chopped pecans
directions
- 1
Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 c confectioners sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
- 2
Shape the dough into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the boom of a glass, then bake for 20 minutes, or until edges are lightly browned. Remove the cookies from the baking sheet and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
- 3
Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
Source: Tanya
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