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Yummy cold weather cookies

(This is a re-post from last year.)

Known by many different names, Russian Tea Cakes, Mexican Wedding Cookies, Snowballs, etc, these are super-easy to make and delicious every time. When I was a little girl, I always thought these cookies were super fancy and had to be so hard to make because they were a staple at a ’70’s wedding reception. When I discovered how easy they are to make I couldn’t figure out why we didn’t have these every-day!  So, without further discussion, let’s get cooking . . .

(Don’t forget to print your recipe card, below, before you get started!)


Makes: 3-4 dozen (depending on size of cookies)
Takes:  15 minutes prep time
25-30 minutes cook time
15-20 minutes finish time


1 cup (16 tbsp) unsalted butter, softened
1/3 cup powdered sugar
1 tsp. vanilla
1 1/2 cups flour
1 cup chopped nuts (pecans, almonds or walnuts)
*also,  ½ cup powdered sugar for dusting

-Preheat oven to 275°
-Cream butter, sugar, and vanilla until smooth.

pic 1  -Slowly add flour (as you mix) and beat until well combined.
-Stir in nuts and mix to incorporate.
-Form dough into 1-inch balls and place onto parchment lined baking sheet.

pic 2Place cookies about 2 inches apart.
Bake at 275F for 25-27 minutes.  ~You can bake multiple pans on different levels if you rotate pans halfway through baking time.
-As you remove warm cookies from the pans, roll them one at a time in a
shallow dish of remaining powdered sugar. Once you’ve completed a tray of rolled cookies, sift/sprinkle an additional layer of sugar over them. I prefer to wait until they are on they serving tray for this step to hide any dings and
dents from moving them into place.

These can be kept up to about a week in an air-tight container.


Here’s a printable recipe card with cut lines:   Printable Recipe Card

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