Description
Also known as Snowball Cookies or Mexican Wedding Cookies, these Russian Tea Cookies are delicate, buttery, and filled with finely chopped nuts. Rolled in powdered sugar, they have a melt-in-your-mouth texture that makes them a favorite for the holidays—or any time of year!
Ingredients
Units
Scale
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup (90 g) finely chopped pecans or walnuts
Instructions
1. Prepare the Dough
- In a large bowl, beat the butter and powdered sugar until light and creamy (about 2 minutes).
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped nuts until evenly distributed.
- Cover the dough and chill for 30 minutes.
2. Shape & Bake
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them about 1 inch apart on the baking sheet.
- Bake for 12-15 minutes, or until the cookies are set and lightly golden on the bottom.
3. Coat in Powdered Sugar
- Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm.
- Let them cool completely, then roll again in powdered sugar for a perfect snowball effect.
Notes
✔ Extra nutty? Lightly toast the nuts before adding them for a richer flavor.
✔ Gluten-free? Swap the flour for a 1:1 gluten-free flour blend.
✔ Storage: Keep in an airtight container for up to 1 week, or freeze for up to 3 months.