Pecan Snowballs (Russian Tea Cakes)
Classic, buttery, melt-in-your-mouth holiday cookies loaded with finely chopped pecans and double-rolled in sweet powdered sugar.
Ingredients
- 1 cup Unsalted butter softened to room temperature
- 1/2 cup Powdered sugar plus 1 1/2 cups for rolling later
- 1 tsp Vanilla extract
- 2 1/4 cups All-purpose flour
- 1/4 tsp Salt
- 1 cup Finely chopped pecans
Instructions
- In a large mixing bowl, cream the softened unsalted butter and 1/2 cup of powdered sugar together on medium speed until light, fluffy, and smooth (about 2 minutes).
- Beat in the vanilla extract until fully incorporated.
- Turn the mixer to low speed and gradually add the all-purpose flour and salt. Mix just until a crumbly dough begins to form.
- Use a rubber spatula to fold in the finely chopped pecans, ensuring they are evenly distributed throughout the dough.
- Cover the bowl tightly with plastic wrap and refrigerate for exactly 1 hour to prevent the cookies from spreading in the oven.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Pour the remaining 1 1/2 cups of powdered sugar into a wide, shallow bowl.
- Scoop the chilled dough and roll it firmly between your hands to form 1-inch balls. Place them 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the bottoms are barely golden brown (the tops should remain pale).
- Allow the fragile cookies to cool on the hot baking sheets for 5 minutes.
- While the cookies are still warm, gently roll them in the shallow bowl of powdered sugar until coated. Place them on a wire rack to cool completely.
- Once the cookies are 100% cooled to room temperature, roll them in the powdered sugar a second time for a thick, snowy white coating.
Notes
Chop Finely: Ensure your pecans are chopped very finely so the dough holds its shape when rolled. Don't Skip Chilling: The dough must be chilled for 1 hour so the butter solidifies; otherwise, the cookies will spread flat in the oven. The Double Roll: The first roll (warm) melts slightly to create a sugary seal. The second roll (cooled) provides the classic powdery white snowball appearance. Storage: Store in an airtight container at room temperature for up to a week, or freeze the baked, coated cookies for up to 2 months.
