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Melt-in-Your-Mouth Russian Tea Cakes (Snowball Cookies)

A close-up of four delicious russian tea cakes heavily dusted with powdered sugar on a white plate.
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Follow this easy, no-fail recipe for classic Russian Tea Cakes, also known as Mexican Wedding Cookies or Snowballs. These buttery, nutty cookies melt in your mouth and are perfect for holiday baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus extra for coating
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped pecans or walnuts
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and 1/2 cup of powdered sugar with an electric mixer until light and fluffy.
  3. Beat in the vanilla extract.
  4. Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined.
  5. Stir in the chopped nuts by hand. The dough will be soft.
  6. Roll the dough into small balls, about 1 inch in diameter. Place them 1 inch apart on the prepared baking sheets.
  7. Bake for 10 to 12 minutes, or until the bottoms are lightly golden. The tops should remain pale.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once completely cool, place a generous amount of extra powdered sugar in a shallow bowl. Roll each cookie in the powdered sugar until fully coated.
  10. For a thicker coating, roll the cookies a second time in powdered sugar after the first coating has set slightly.

Notes

  • For the best melt-in-your-mouth texture, chill the dough for 30 minutes before rolling if your kitchen is warm.
  • You can substitute almonds or hazelnuts for pecans if you prefer a different nut flavor.
  • These cookies freeze well before the final powdered sugar coating.
  • This recipe makes about 3 dozen cookies.

Nutrition

Find it online: https://dishicious.com/russian-tea-cakes-recipe-easy/