(Snowballs) Russian Tea Cakes
Hi all, had a bit of blogging lapse…we were vacationing on a nice relaxing cruise to Mexico. Now that I am back home in San Francisco, it is time for serious ramping up for Christmas cookies! It would not be Christmas without these cookies. My Mother always made these at Christmas time. Everyone knows these cookies and everyone’s Mother has a recipe. Some people may know them as Mexican wedding cakes or cookies; in our house they were Russian tea cakes; the recipe is essentially always the same with a slight twist. Some people prefer walnuts, some prefer pecans; your choice. I’m not sure why we never made these other than Christmas time, this cookie just seemed to be synonymous with Christmas only and now I make them every year as well and they are a favorite with my family. If you have kids; involve them in the making these delicious little cookies, they love rolling them in powdered sugar.
Russian Tea Cakes
1 Cup unsalted butter, room temp
2 tsp. vanilla
1/2 Cup confectioners sugar, + more for rolling
2 Cups All purpose flour
1/4 tsp. salt
1 Cup chopped lightly toasted pecans or walnuts
Preheat the oven to 325° degrees.
Cream the butter in a large mixing bowl. Add the vanilla and gradually add the 1/2 cup of confectioners sugar, beating until light and fluffy. Whisk the flour and salt in a small bowl. Gradually add the flour to the butter mixture and mix until all the flour is combined. Stir in the nuts. Shape the dough into 1 inch balls, place 2 inches apart on an ungreased cookie sheet. Bake until pale golden brown, about 15-20 minutes. Remove the cookies from the sheets and while still warm roll in powdered sugar. Cool the cookies on a wire rack and coat again in powdered sugar.