Buttery Russian Tea Balls, also known as Snowball Cookies or Mexican Wedding Cookies, are a classic holiday treat. They’re buttery, nutty, and melt-in-your-mouth delicious, with a signature powdered sugar coating. Here’s a simple and reliable recipe:
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus extra for coating
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped nuts (pecans, walnuts, or almonds work well)
1/4 teaspoon salt
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. - Cream Butter and Sugar:
In a large bowl, use a hand or stand mixer to cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. - Add Vanilla:
Mix in the vanilla extract until incorporated. - Combine Dry Ingredients:
Gradually add the flour and salt to the butter mixture. Mix until just combined. Stir in the chopped nuts by hand to avoid overmixing. - Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheets about 1 inch apart. - Bake:
Bake in the preheated oven for 10–12 minutes or until the bottoms are lightly golden. The tops will remain pale. - Cool Slightly:
Let the cookies cool on the baking sheet for about 5 minutes. - Coat in Powdered Sugar:
While still warm, roll the cookies in powdered sugar to coat. Allow them to cool completely and then roll them in powdered sugar again for a thicker coating. - Serve and Enjoy:
Store the cookies in an airtight container for up to a week. They also freeze well for longer storage.
These cookies are a festive addition to any holiday spread and pair perfectly with a warm drink. Happy baking!