These little cookies go by many names—Russian tea cakes, Mexican wedding cookies, walnut snowballs, etc. The Mexican version, also called polvoróns, are made with finely chopped pecans, and the result is a soft, crumbly cookie.
My grandmother always made walnut snowballs when I was little, but the girls and I decided to try this version to take as a Mexican dessert for their “Christmas Around the World” party with their American Heritage Girls troop.
The list of ingredients for these cookies is small (one of the hallmarks of a great Christmas cookie, in my opinion!), making it a perfect recipe to make with kids. My 5-year-old helped prepare the dough, while the 7- and 8-year-olds shaped the cookies with a melon baller.
- 1 cup butter, softened
- 1 cup confectioner’s sugar, divided
- 1 teaspoon vanilla
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup pecans, finely chopped
Preheat oven to 350 degrees F.
In a large bowl, cream together butter, 1/2 cup confectioner’s sugar and vanilla until light and fluffy.
Add flour and nuts and stir until combined.
Form 1″ balls of dough (a melon baller works perfectly!) and place on a cookie sheet 1″ apart.
Bake for 14-15 minutes, until bottoms are lightly browned.
Remove from oven and cool for 5 minutes. Roll the cookies in remaining confectioner’s sugar until coated and set on a wire rack to cool completely.
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