Well when our family was in New York a few years ago visiting the Food Network Studio and Kitchens, Emeril called them Russian Tea Cakes. I’ve heard them called Mexican Wedding Cookies, Snowballs, Pecan Sandies……..same cookie, just different names. I don’t really care what they’re called. I just wanted to eat one the other day. I have only made these a few times. You have to be in the mood for them, and even then, you need to have a place to take them because they aren’t the kind of cookie you could eat the whole batch like say a Gingersnap. I was craving them the other day though. The reason for the crave was the famous Christmas Recital was that day.
- 1 cup butter, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sifted confectioners’ sugar, plus more for rolling cookies
- 2 cups flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Preheat the oven to 325 degrees F.
Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners’ sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.