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Buttery Pecan Snowball Cookies, often referred to as Mexican Wedding Cookies or Russian Tea Cakes, boast a rich history steeped in tradition. These delightful treats have been enjoyed across various cultures for centuries, often appearing at festive occasions and family gatherings. Their origins can be traced back to Europe, where similar recipes were made to celebrate special events. Over time, these cookies have evolved and taken on various names, but one thing remains true: their irresistible flavor and melt-in-your-mouth texture have made them a beloved classic.

Buttery Pecan Snowball Cookies

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Ingredients
  

1 cup unsalted butter, softened

1/2 cup powdered sugar, plus extra for dusting

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1 cup finely chopped pecans

1/4 teaspoon almond extract (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy, about 3-4 minutes.

      Add the vanilla extract (and almond extract if using) to the butter mixture and mix until well combined.

        Gradually add the flour and salt, mixing on low speed until just combined.

          Fold in the chopped pecans until evenly distributed throughout the dough.

            Scoop out about 1 tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet about 1 inch apart.

              Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly browned.

                Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

                  Once cooled, generously dust the cookies with additional powdered sugar.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies