Snowball Cookies
A sweet and melt-in-your-mouth cookie made with pecans and powdered sugar. Also known as Russian Tea Cakes or Italian Wedding Cookies.
Equipment
- Food Processor
- Cookie Scoop
- Stand Mixer
- Baking Sheet
- Cooling Rack
- Parchment Paper
Ingredients
- ¾ Cup Pecans Whole, halves, pieces; it doesn't matter, you're chopping them.
- 2¼ Cup Flour
- ¼ Tsp Salt
- 1 Cup Unsalted Butter Softened.
- ½ Tsp Vanilla Extract
- ½ Tsp Almond Extract
- 1½ Cup Powdered Sugar Divided; 1 cup and ½ cup.
Instructions
- Preheat your oven to 350°F.
- Toast your pecans. I coarsely chopped mine in a food processor, toasted them in the oven for 7-8 minutes, then finished chopping them small. Feel free to adjust coarseness to your liking. Small nuts will make the cookies more melty, but with less texture.
- Remove the pecans from the oven and increase oven heat to 400°F
- In your mixer, combine the butter, extracts, and ½ cup of powdered sugar until smooth and creamy.
- Mix together the nuts, flour, and salt in another bowl.
- Slowly add the flour/nuts mixture into the butter and sugar about half a cup at a time, beating to fully incorporate each time.
- Scoop your dough into scoops or spoons about of about one tablespoon and roll them into balls. The dough will seem a little dry; that's fine.
- Place your dough balls onto a baking sheet lined with parchment paper, about an inch apart.
- Bake for about 10-11 minutes.
- Remove from the oven and let cool for 5-7 minutes or until warm but not too hot to handle.
- Roll the cookies in powdered sugar to coat, then place on a cooling rack to finish cooling.
- Once cool and ready to serve, roll the cookies in powdered sugar for a second coat. Enjoy!