I think this is it! The last Christmas recipe. Well, there may be a few more, but they are recipes that are appropriate year-round so they don't really count, right?
I love Mexican wedding cookies. Or Russian teacakes. Or whatever their Italian name is. The point is that they're crumbly, and sweet, and nutty, and I always figured they were hard to make.
Turns out they're super simple and are so much better homemade. These are easily the best Snowballs/Mexican wedding cookies/Russian teacakes/Italian wedding cookies I've ever had.
(If these cookies had a personality it's pretty obvious they would be Schitzophrenic.)
My only complain is fingerprints get left in their pretty white powder pretty easily. I solve this problem by eating all the ones with unsightly prints.
Snowball Pecan Cookies
Recipe adapted from Allrecipes
Makes 2.5 dozen-1/2 cup butter
-1/4 cup powdered sugar
-1/2 tsp vanilla*
-1 cup flour plus 2 Tbsp (5.25 oz total)
-1/2 cup chopped pecans (Grind your pecans in a food processor until as small as possible. Try to keep them from turning into butter though.)
-1/8 tsp salt
-1/4 cup powdered sugar, for decoration, put into a ziploc bag
Cream the butter, 1/4 cup powdered sugar, and vanilla with an electric mixer. Mix in the flour, chopped pecans, and salt.
Use a cookie scoop to measure dough into scant 1 Tbsp sized balls. Bake on an ungreased cookie sheet at 350 degrees for 14-15 minutes. DO NOT OVERBAKE! They shouldn't be golden.
Allow to cool a few minutes. While still warm, roll 3 at a time in bag of powdered sugar, then place on a wire rack to cool.
Once cool, roll again in powdered sugar.
*I've read you can use pure maple extract instead of vanilla for an alternate version. I'm not sure if these would perhaps be Canadian wedding cookies? At any rate, I think they sound delicious.