Author: chouqfihTotal Time: 30 minYield: 24 cookies
Description
These delightful morsels, also known as Russian tea cakes or Mexican wedding cookies, are renowned for their melt-in-your-mouth texture and rich, nutty flavors. Each bite delivers a buttery softness, complemented by the crunch of finely chopped pecans and a dusting of powdered sugar that adds a sweet finish.
Ingredients
Scale:
2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup powdered sugar, plus more for dusting
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped pecans
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Gradually mix in the flour, salt, and vanilla extract until fully combined.
Fold in the finely chopped pecans using a spatula.
Using your hands, roll the dough into 1-inch balls and place them on an ungreased baking sheet.
Bake in the preheated oven for 12–15 minutes, or until the cookies are set but not browned.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. While they are still warm, gently roll each cookie in powdered sugar until well coated.
Once cooled, give them another light dusting of powdered sugar for that signature snowy look.
