Russian Tea Balls

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Here’s your big, detailed recipe for the classic Russian Tea Balls (also known as Mexican Wedding Cookies, Snowball Cookies, or Butterballs) — complete with introduction, history, ingredients, instructions, formation, conclusion, and a section for cookie lovers.

Russian Tea Balls – Buttery Snowy Bites of Nostalgia

Introduction

Russian Tea Balls are delicate, buttery cookies dusted in powdered sugar, giving them their signature “snowball” look. They melt in your mouth, crumble just right, and deliver a nutty sweetness that has been a holiday (and year-round) favorite for generations. Terry’s mom’s version is especially special — a recipe passed down through love, tradition, and countless tea times.

History

While often called Russian Tea Cakes, these cookies aren’t uniquely Russian. They have variations in cultures worldwide:

  • In Mexico, they’re Polvorones or Bolas de Nieve (snowballs).
  • In Italy, they’re Biscotti di Nozze (wedding cookies).
  • In Eastern Europe, they’ve been served alongside tea for centuries. The name “Russian Tea Balls” likely comes from their popularity at Russian-style tea services in the early 20th century in the U.S.

Ingredients (Makes ~36 cookies)

Dry Base:

  • 1 cup (230g) unsalted butter, softened
  • ½ cup (60g) powdered sugar (plus more for rolling)
  • 1 tsp pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • ¼ tsp salt

Nutty Core:

  • ¾ cup (85g) finely chopped nuts (pecans, walnuts, or almonds are traditional)

Instructions & Methods

Step 1 – Cream the Base

  1. In a large mixing bowl, cream the butter and powdered sugar until light and fluffy (about 2–3 minutes).
  2. Beat in vanilla extract.

Step 2 – Build the Dough

  1. In a separate bowl, whisk together flour and salt.
  2. Gradually mix the dry ingredients into the butter mixture.
  3. Stir in the finely chopped nuts.

Step 3 – Formation

  1. Preheat oven to 350°F (175°C).
  2. Roll dough into 1-inch balls using your palms. Place them 1 inch apart on an ungreased baking sheet.

Step 4 – Bake

  1. Bake for 10–12 minutes, or until bottoms are lightly golden. Cookies will remain pale on top — don’t overbake.

Step 5 – The Snow Effect

  1. Let cookies cool for 5 minutes, then roll in powdered sugar while still warm.
  2. Cool completely, then roll again for a double snowy coat.

Formation Tips

  • Shape: Keep balls uniform for even baking.
  • Nuts: Toast them lightly for deeper flavor before chopping.
  • Coating: Roll while warm so sugar sticks, but not hot enough to melt it.

Conclusion

Russian Tea Balls are more than cookies — they’re comfort, heritage, and the taste of gatherings. Perfect with tea, coffee, or cocoa, they keep well for a week in an airtight container and freeze beautifully.

For Cookie Lovers ❤️

  • Pairing: Try with Earl Grey or spiced chai for an elegant tea moment.
  • Gift Idea: Pack in a tin with parchment layers for holidays.
  • Flavor Twists: Add a pinch of cinnamon, swap nuts for hazelnuts, or drizzle with melted chocolate.

If you like, I can also give you Terry’s Mom’s Special “extra fluffy” variation that makes them even softer and more melt-in-the-mouth. Would you like me to include that next?

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