Snowball Cookies

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🌨️ Snowball Cookies (Russian Tea Cakes / Mexican Wedding Cookies)

🧈 Ingredients:

• 1 cup (2 sticks) unsalted butter, softened – gives that rich, tender, melt-in-your-mouth texture.
• ½ cup powdered sugar – adds sweetness without making the dough too wet.
• 1 teaspoon vanilla extract – enhances the buttery flavor.
• 2 ¼ cups all-purpose flour – forms the base of the cookies.
• ¼ teaspoon salt – balances the sweetness.
• 1 cup finely chopped nuts (pecans, walnuts, or almonds) – adds crunch and nutty flavor.
• Extra powdered sugar, for rolling – creates the iconic “snowy” coating.

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👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

2. Cream the butter and sugar:
   In a large bowl, beat the butter and powdered sugar together until light and fluffy. Mix in the vanilla extract.

3. Add dry ingredients:
   Stir in the flour and salt, mixing just until combined. Then fold in the chopped nuts.

4. Shape the cookies:
   Roll the dough into 1-inch balls (about the size of a walnut) and place them 1 inch apart on the prepared baking sheets.

5. Bake:
   Bake for 10–12 minutes, or until the bottoms are just lightly golden (do not overbake — they should stay pale).

6. Cool slightly:
   Let cookies cool for 5 minutes, then while still warm, roll them in powdered sugar.

7. Roll again:
   Once completely cool, roll in powdered sugar a second time for a thick, snowy coating.

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💡 Pro Tips:

• Toasting the nuts before adding them brings out a deeper flavor.
• If the dough feels too soft to roll, chill it for 15–20 minutes.
• Store cookies in an airtight container — they’ll stay fresh for up to 1 week or can be frozen for 3 months.

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