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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Snowball Cookies (Mexican Wedding Cake cookie, Tea Cakes) Recipe

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This recipe for Snowball Cookies (Mexican Wedding Cake cookie, Tea Cakes) is from Bonnie's Cookbook Favorites...plus more, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. (2 sticks) unsalted butter, softened
⅓ c. granulated sugar (or ½ c. powdered sugar if using walnuts)
1 tsp. pure vanilla extract
2 c. all-purpose flour
⅛ tsp. salt
1½ c. finely chopped toasted pecans (or 2 c. walnuts, chopped)
1½ c. powdered sugar, sifted (to roll balls in)
Directions:
Directions:
If using pecans instead of walnuts, toast the pecans in 325º oven for 6 min., then cool. In food processor add 1 c. pecans and pulse about 15 times, until finely ground texture is achieved. Transfer to bowl. Add remaining ½ c. to processor and pulse 3-5 times, until roughly chopped. Add fine and rough chopped pecans together with flour and salt. This is more of a process than using walnuts but flavor of cookie will be better.

Cream butter and sugar on med. speed of mixer for 3 min. Add vanilla until incorporated, then add nut mixture and combine on low speed about 1 min. Roll dough into 1" balls (1 level T.) and place 1" apart on ungreased cookie sheets (about 20 cookies per pan). Bake one cookie sheet at a time at 325º until light golden color and bottoms are browned about 18 min. While hot, roll in powdered sugar and place cookie on wire rack to cool. When cool roll cookies again in powdered sugar to coat fully. Before placing on platter you can dust with more powdered sugar and shake off excess, if you want.

 

 

 

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