Russian Teacakes or Snowballs

Ingredients:snowball_cookies

1 Cup Butter or Margarine, room temperature
1/2 Cup Confectioner's Sugar
1 Teaspoon Vanilla
2 1/4 Cups All Purpose Flour
1/4 Teaspoon Salt
3/4 Cup Pecans, finely chopped

Directions:

Preheat oven to 400°

In a large bowl, cream the butter, sugar and vanilla. Add the salt and mix. Mix in the flour a little at a time until a soft dough forms. Add the chopped nuts and mix until blened.

Using a teaspoon, scoop up dough and roll gently between your palms to form 1 inch balls. Place cookies on ungreased baking sheets. Cookies will not expand or raise so you can fit more than a dozen on the sheet at one time, which speeds up baking. Bake for 10 to 12 minutes or until set but not brown. I watch the bottom edges and when they start to just turn a very light brown they are done.


While warm, gently roll cookies in confectioners sugar then let cool. When the cookies are cool roll again in confectioners sugar and store in an air tight container.

Note:

I actually put confectioner's sugar in a small bowl and spoon it over one cookie at a time and roll them slightly, especially while they are warm.

These cookies are also called Mexican Wedding Cakes but we like to call them Snowballs.