December 16, 2016

Snowball Cookies

Nuts usually ruin baked goods for me but this is a recipe I've ALWAYS loved, even as an annoyingly picky little girl. They're known as "Russian Tea Cakes" or "Mexican Wedding Cakes" but we called them "Snowballs" growing up because...well...they looked like snowballs! It was the closest we had to the real thing at Christmastime growing up in Central California. The almond extract is optional but adds a richer flavor. I substituted walnuts because it's all I had on hand and they were still my favorite crumbly cookie. My 2 year old did some sort of Houdini trick to steal a third one off of the counter. Still not sure how he did that but he LOVES them. Makes about 2 dozen.

Snowball Cookies

1 c butter, at room temperature
1/2 c confectioners sugar
1 tsp vanilla extract
1/2 tsp almond exract, optional
1/4 tsp salt
2 1/4 c flour
1 c finely chopped pecans
confectioners sugar for dusting

1. Preheat oven to 350 degrees. Cream butter, 1/2 c confectioners sugar, vanilla and almond extract with electric  beaters. Mix in salt, flour and chopped pecans. Dough will be crumbly. Press into 1" balls and place on unbaked cookie sheet about 1/2" to 1" apart. They don't flatten much.
2. Bake in preheated oven until bottoms are golden, about 15 to 20 minutes. The tops will still be white. DON'T let them burn. Roll immediately in powdered sugar and once again after they've cooled. Enjoy!

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