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!
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all-purpose flour
¾ cup finely chopped pecans
Powdered sugar, for rolling
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!