Snowballs, Russian Tea Cakes or Mexican Wedding Cakes... many names!

My cookies cooling after the first powdered sugar rolling

Last weekend I started my holiday baking by getting 6 goodies done and into the freezer. One of them was my favorite... Russian Tea Cakes! Also known as Mexican Wedding Cakes or Snowballs, they are a buttery, melt-in-your mouth, not too sweet cookie that is baked to still be white, rolled in powdered sugar while still warm and then rolled a second time to give it its trademark 'snowball' look. A holiday favorite for years - and yet another recipe that I play with. Yes... remember I always tell you to play with your food!

Have fun with this one by changing the nuts you use and the flavoring you add.

Russian Tea Cakes
Mexican Wedding Cakes

1 cup butter, room temperature
1/2 c powdered or confectioner's sugar
1 t vanilla
2 1/4 c flour
3/4 c finely chopped nuts (typically walnuts)
1/4 t salt
more powdered sugar for rolling

Preheat oven to 400. Mix butter, powdered sugar and vanilla in a large mixing bowl. Stir in flour, nuts and salt. Shape into 1 inch balls. Bake 1 inch apart on ungreased baking sheet for about 10-12 minutes. They should not brown. Remove from cookie sheet. Cool slightly and then roll in powdered sugar and let cool. Roll a second time. Can freeze for later use.Print Friendly and PDF