Snowballs II

Snowballs II

254

"These are technically Mexican Wedding Cakes or Russian Teacakes, but my grandmother gave up on us calling them that years ago!"

Ingredients

45 m {{adjustedServings}} servings 135 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
  3. Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

Footnotes

  • Cook's Note:
  • Variation: sometimes for Christmas, Grandma would also add some crushed candy canes. Add finely crushed candy canes to the confectioners' sugar used for the final dusting.
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Reviews

254
  1. 347 Ratings

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I've been making these for years but had lost my recipe. This is identical to what I'm used to making....absolutely delicious! A few hints for bakers trying this the first time....use real butte...

This recipe is snowball perfection! Reviewers who don't follow this to the tee are missing out. I sell these in my shop and they fly out the door. Suggestions - Use cookie scoop #60 and bake unt...

I have made this cookie many ways. I always come back to this variation as I think it is the nicest looking. I keep my cookies well chilled prior to baking. I also bake these at 325 degrees for...