These tender, nut-laced
shortbread cookies are also called, Mexican Wedding Cakes, Swedish
Teacakes and so on, but during the Christmas holiday season,
my family fondly calls them snowball cookies.
Russian
Tea Cakes
- 2 1/4 cups all-purpose
flour
- 1/4 teaspoon kosher or
sea salt
- 3/4 cup pecans, finely
chopped*
- 1 cup butter
- 1/2 cup powdered sugar,
sifted
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
for rolling
- In medium bowl, combine
flour, salt and pecans; set aside.
- Cream butter in a large
mixing bowl; gradually add 1/2 cup powdered sugar, beating until
light and fluffy. Beat in vanilla. Stir in flour mixture; mixing
well. Chill dough until firm.
- Preheat oven to 400°F
(205°C).
- Shape dough into 1-inch
balls; place 2-inches apart on ungreased baking sheets.
- Bake for 12 to 15 minutes
or until edges are lightly browned.
- Roll cookies in additional
powdered sugar while warm. Cool on wire racks and roll cookies
again in powdered sugar.
Makes 4 dozen or 48 cookies.
*Use a food processor or
blend to finely chopped pecans...almost ground, but not quite.
Nutritional Information
Per Serving (1 cookie): 67.8 calories; 65% calories from fat;
5.1g total fat; 10.2mg cholesterol; 37.2mg sodium; 14.5mg potassium;
4.9g carbohydrates; 0.3g fiber; 0.2g sugar; 4.5g net carbs; 0.8g
protein.
Copyright Hope Pryor, please see Terms of Use. Photograph property of CooksRecipes.com.
