Russian Tea Cookies

Russian Tea Cookies or Mexican Wedding Cookies or Snowball Nut Cookies, as they are known in my house, are a dead simple cookie to make. Buttery, crumbly, nutty and sweet, they pair perfectly with a cup of tea. You can use walnuts or pecans; growing up we always used pecans so I tend to use them when I make this recipe but I have been known to dabble with walnuts.

These are easy to make in advance and freeze fully baked; I have been known to devour them still-frozen. Enjoy!

Ingredients:

1 cup butter, softened

½ cup powdered sugar

1 teaspoon vanilla

2 ¼ cups all-purpose flour

¾ cup finely chopped pecans

¼ salt

Powdered sugar, for rolling

Method:

Preheat the oven to 400 degrees F.

Beat together the butter, sugar, and vanilla in a bowl. Stir in the flour, salt and nuts until the dough holds together.

Shape the dough into 1 inch balls. Place about 1 inch apart on a parchment lined cookie sheet.

Bake for 10 to 12 minutes until set but not brown. Remove from the cookie sheet and cool until you can handle them on a wire rack. Roll them in powdered sugar and cool completely on a wire rack, then roll in powdered sugar again!

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