These pecan snowballs are also known as pecan sandies or Mexican wedding cookies or Russian tea cakes. Light, fluffy and melt in your mouth.
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. These are a great contribution to the 24 Days of Christmas Baking!
Making these cookies is very easy. It is a simple dough with just a few ingredients. Once the dough is made, roll the cookies into 1 1/4 inch balls.
Bake these cookies in a 350F for 12-15 minutes. They will spread and flatten slightly.
Let these cookies cool slightly, but while they are still warm, toss them in a generous amount of icing sugar. The warmth of the cookies will actually help the icing sugar stick and coat the cookies. These are so good and they almost melt in your mouth!
Pecan Snowball Cookies
- 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.