Butter pecan snowball cookies (Mexican wedding cookies). We thought it was about time we shared the recipe to one of our traditional Christmas cookie recipes, Mexican Wedding Cookies (or Snowballs!). These shortbread-style cookies taste just like a pecan sandie, but instead of being hard and crunchy they are soft and buttery. These Butter Pecan Snowball Cookies just melt-in-your mouth! You've probably heard them also referred to as Mexican Wedding Cookies, Russian Tea Cakes, Swedish Tea Cakes, Italian Butter Nuts, Southern Pecan Butterballs, Snowdrops, Viennese Sugar Balls and Sand Tarts. I'm sure there are some other name droppers out there…there has to.
Butter pecan snowball cookies (Mexican wedding cookies).
Mexican Wedding cookies are super easy and are melt in your mouth delicious!
Get the full written recipe here: http They don't spread out much.
You can have Butter pecan snowball cookies (Mexican wedding cookies) using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Butter pecan snowball cookies (Mexican wedding cookies)
- It's 1 cup of butter softened.
- You need 1/2 c of powder sugar.
- You need 1/4 tsp of salt.
- You need 1 1/2 tsp of vanilla extract.
- You need 2 1/4 cups of flour.
- Prepare 1 c of finely chopped pecans.
- It's 1 c of powdered sugar for dusting.
Place the cookies on a cooling rack for a few minutes. These pecan snowball cookies (also known as Mexican wedding cookies or Russian tea cakes. Pecan snowball cookies are one of the easiest holiday cookies you can make! These cookies are also sometimes known as Mexican wedding cookies.
Butter pecan snowball cookies (Mexican wedding cookies) instructions
- Preheat oven to 350 degrees.
- In stand mixer cream butter and powdered sugar. Turn to low and mix in salt, vanilla, flour and pecans. Roll into one inch balls. Place on parchment covered baking sheets a few inches part. Bake for 11 minutes. Do not over bake.
- Remove from oven and allow to cool just enough to handle them. Pour 1 cup powdered sugar in large Ziploc bag. Gently add 3-4 cookies at a time and roll them gently in the bottom of the bag. Use fork to scoop under each cookie and gently shake to remove excess powdered sugar. Place on cooling racks. Once completely cooled roll in powdered sugar bag again.
In stand mixer cream butter and powdered sugar. Turn to low and mix in salt, vanilla, flour and pecans. Place on parchment covered baking sheets a few inches part. Do not over bake The Cookie with Many Names. I've never known of any other cookie to take on so many names (Mexican wedding cakes, Russian tea cakes, snowball cookies, Swedish teacakes, Danish almond cookies, and more)!