I love Christmas but I am not a fan of winter. More than anything, it is the bitter cold weather that causes the winter season and I to have such a difficult relationship. My kids get so excited with every single snowfall, whereas I long for the warm days again. I will admit though that I do enjoy a good snowball fight! Who doesn’t? I remember when I was younger and there would be a big snowfall, with packing snow, a bunch of kids on my street would go outside and we would build snowforts and start a big snow battle. So much fun!
Today’s post is a tribute to snowballs! These cookies are called pecan snowballs but are also known as Mexican wedding cookies or Russian tea cakes. They are light, fluffy and melt in your mouth. I debated posting these cookies as they look so similar to the lemon meltaways but they taste so completely different I knew they should be posted as well. Janna said that I needed to increase the chocolate contribution to the 24 Days of Christmas Baking, so tomorrow’s post is all about chocolate!!! Stay tuned!
A simple dough with few ingredients. Roll the balls into 1 1/4 inch balls.
Bake for 12-15 minutes. Cool slightly and then roll in icing sugar.
These snowballs are melt in your mouth delicious!
- 1 cup butter , softened
- 1 cup ground pecans
- 3/4 cup icing sugar
- 2 tsp vanilla
- 2 cups flour
- 2 cups icing sugar
- In an electric mixer cream together the butter, 3/4 cups icing sugar and vanilla. Add the pecans. Slowly beat in the flour until fully combined and the dough has an even consistency.
- Roll the dough into 1 1/4 inch balls and place on a baking sheet lined with parchment paper.
- Bake in a 350F oven for 12-15 minutes.
- Remove from the oven and cool slightly. While still warm, gently roll the balls in the 2 cups icing sugar. Let cool on a wire rack.
- Before serving toss once again in icing sugar.