I’m obsessed with Sally’s Baking Addiction! Her recipes are beyond thorough, crazy delicious, and always reliable. OBSESSED. I had never made Toasted Pecan Snowballs AKA Mexican Wedding Cookies AKA Russian Teacakes. Whatever they’re called, they are always the first ones I grab off of every Christmas cookie platter I can find. After trying these out once and learning how easy they are to make, I’m in the danger zone! Today will be batch #3 and I haven’t given any away yet, oops.
With only 5 ingredients and one bowl needed, you still have time to throw these together! These were SO much easier than I thought they would be and even better than I remember! Dense but sort of a melt-in-your-mouth buttery, pecan goodness wrapped in a covering of powdered sugar. Mmm… Me + a plate of these + Netflix = Heaven!
We’re determined to be productive this Christmas break and have lists made that include garage cleaning, mundane tasks, getting our little yard gorgeous, and more. However, we also want to be intentional about taking time to RELAX! Our last Christmas break consisted of packing boxes and being sad about having to leave our beloved home. Now, we’ve made a new one and are absolutely loving it. We’re looking forward to getting even more settled and taking some time outs on the couch with our favorite little old lady. Ideally, I’ll have a full plate of snowballs next to me at all times!
- 1 cup unsalted butter, softened
- 2 cups powdered sugar, divided
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour (measured by spooning flour into measuring cups)
- 1 cup finely chopped and toasted pecans
- In a large bowl using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until smooth and creamy. Add ¾ cup powdered sugar and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl.
- Mix in the vanilla extract on medium-high speed until combined.
- Switch to low speed and slowly add the flour. The dough will look dry and crumbly. Keep mixing! Once all of the flour is added, turn the mixer up to high speed. The dough will come together.
- Beat in the pecans.
- Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. (If chilling for 3+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls.)
- Preheat oven to 350 degrees.
- Line 2 large baking sheets with parchment paper or silicone baking mats. Pour the remaining 1¼ cups powdered sugar into a shallow bowl.
- Roll 1 Tablespoon of cookie dough per cookie into a ball and place on the baking sheets, at least 2 inches apart. Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 15 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet, then gently roll them in the confectioners' sugar to coat completely. Place the cookies on wire racks to cool.
- Once completely cooled, roll in confectioners' sugar again. (This is when the sugar will really stick!)