I think I might be on of the only people who have never had Mexican Wedding Cookies. I made them to take to our Gourmet Cooking Club because our theme was Mexican and everyone started talking about how they LOVE Russian Teacakes. Say what?! Apparently they have many different names–Russian Teacakes, Russian Wedding Cookies, Snowballs, Butterballs and probably more that I don’t even know about! What I do know is that they are incredibly simple and incredibly good.
They are the kind of cookie that I really can’t have around because they are so delicious and not too rich which means I have a problem eating just one. If you’ve never had them before, they are similar to a shortbread but not as dry and crumbly. Much more tender and melt-in-your-mouth delicious. I loved the flavor from the toasted pecans and slight saltiness along with the sweetness from the powdered sugar both in and on the cookie. You can have a batch whipped up in literally minutes. They almost take longer to bake than they do to cook! They are absolutely delicious and perfect with coffee.
- 1 c. (2 sticks) Unsalted Butter, softened
- 1 c. Powdered Sugar, divided
- 1 T. Vanilla
- 2 c. All-Purpose Flour
- ½ t. Salt
- 1 c. Pecans, finely chopped and toasted
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- In the bowl of an electric mixer, beat the butter, ½ c. of the powdered sugar and the vanilla until light and fluffy, about 3 minutes. Gradually add the flour and salt, beating on low speed after each addition until well blended. Mix in the pecans. Shape dough into 1½-inch balls and place on baking sheets.
- Bake 15-18 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on the baking sheets. Roll warm cookies in the remaining ½ c. powdered sugar until evenly coated. Place on wire racks and let cool completely. Store in an air tight container at room temperature.