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A holiday favorite, these cookies are highly reminiscent of Russian tea cakes. Snowball Cookies 3/4 cup butter, softened 1/4 cup evaporated milk 1 1/2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1/2 cup powdered sugar, plus extra for rolling 1/4 teaspoon salt 1 cup chopped pecans Preheat oven to 375°F (190°C). Cream butter in a medium bowl. Add evaporated milk and vanilla; beat until smooth. In a small bowl, sift together flour and powdered sugar and salt. Stir into creamed mixture until well combined. Add pecans. Shape into 1-inch balls. Place 2 inches apart. Bake 10 to 12 minutes or until light golden brown. Roll in powdered sugar while still warm. Cool on wire racks. Makes 24 cookies.