Russian Tea Cakes (also known as Mexican Wedding Cakes and Pecan Snowballs) are probably my favorite Christmas cookie (other than my Grandma’s Cherry Winks). They’re buttery and crumbly with a nice crunch from the pecans and not overly sweet. They’re also super simple to make. Russian Tea Cakes are the perfect recipe to make with little ones, too. The recipe for Russian Tea Cakes is void of egg in the batter so
your kids you can be free to eat as much dough as they’d you’d like, without the risk of salmonella.
This recipe can be halved, doubled, or tripled. If you want to make these ahead of time and freeze, omit the coating of powdered sugar. Let the frozen cookies thaw at room temperature and sprinkle with powdered sugar. They won’t be as sugarcoated as the fresh cookies, but they’ll still be delicious.
Russian Tea Cakes
Yield: apx 24 cookies
1 c butter
1/2 c confectioners sugar
2 tsp vanilla extract
2 c flour
1/4 tsp salt
1 c finely chopped pecans
Extra confectioners sugar for rolling/dusting
Preheat oven to 325.
In a mixer, combine butter and confectioners sugar. Cream until light and fluffy. Add vanilla and combine. In a separate bowl, sift together flour and salt. Slowly add flour mixture to butter mixture and combine. Mix in pecans.
Scoop 1 TBSP of dough. Smooth out dough by rolling the balls of dough in your hands and place on a cookie sheet. Gently press the top of the ball down to flatten slightly. Bake at 325 for 18-20 minutes, or until they just turn golden brown on the edges. Immediately roll the hot cookies in the powdered sugar and place on a cookie rack to cool. Once cookies are cooled, sprinkle with more powdered sugar. Can be stored in an airtight container for 3-5 days.