Mexican Wedding Cookies (also referred to by some as Snowball Cookies, Powdered Sugar Cookies, or Russian Teacakes)have been a family favorite of ours since we were kids.
The cookies are very easy to make and the ingredients, you most likely have on hand already, so these became a staple for us as it was something the girls could easily bake together for our family to enjoy. We have always rolled our dough into one inch balls but will often see them shaped into crescent moons. When we were too young to bake them ourselves, Mom would bake them and our little hands would have the job of rolling them in the powdered sugar.
1/2 cup butter, softened
1/4 cup powdered sugar, plus 1/2 cup for rolling cookies in once they are baked
1 teaspoon vanilla
1 cup flour
1 cup pecans, chopped
Stir in pecans.
Line a cookie sheet with parchment paper. Shape dough into one inch balls and place on your cookie sheet. The cookies will retain their shape and not spread out so you can put the cookies close together.
Bake in a preheated 350 degree oven for 10 to 12 minutes. Be sure to watch them closely as they can easily burn on the bottom. The balls will hold their shape and not flatten while baking. To test for doneness, check that the bottom of the cookies have slightly started to brown.
Place the 1/2 cup of remaining powdered sugar in a bowl. Remove cookies from oven and while the cookies are still warm, gently roll them in the powdered sugar.
This recipe makes approximately 24 cookies. For our large family, we would double or triple the batch!
These cookies, while still warm, melt in your mouth and the kids love them!