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Snowball Cookies: a Christmas favorite

December 18, 2009

My mother began making these cookies when I was a pre-schooler.  Since then, I have noticed them labeled as Russian Tea Cakes, Mexican Wedding Cakes, Swedish Wedding Cookies–and these are only a few of the many monikers this popular cookies carries.

Regardless of the name, Snowball Cookies remain popular year after year, and adapt to the most casual or formal of settings.  Whether you are planning a Christmas Eve dessert bar for dozens or several tins of cookies for gifts, snowball cookies are sure to please.  This recipe will make about 30 cookies.

Snowball Cookies


1 cup butter
1/2 cup Powdered sugar
Pinch Salt
1 cup toasted pecans, chopped fine
1 tsp Vanilla extract
2 1/4 cups Flour
1/2 cup Powdered sugar, sifted


Put butter and powdered sugar in a mixer with a paddle attachment, and cream together til smooth. Add a pinch of salt and vanilla extract; mix.

Slowly add the flour until the dough comes together. Fold in the chopped toasted pecans, mixing well. Let dough chill for 1/2 hour in fridge.

Roll the dough into small balls and place on a parchment lined or sprayed baking sheet. Bake at 350 F until cookies are golden brown-about 12 minutes. When done, remove from oven and let cool. After the cookies have cooled, roll them in sifted powdered sugar, completely covering each cookie.

Editor’s Note: We have been told that the original recipe for these cookies came from a 1960s publication of a Betty Crocker cookbook.

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