Well, here we are at the end of Twelve Weeks of Christmas Cookies and we have exactly one week until Christmas! I’m finishing up this round up of some fantastic cookies and holiday goodies with one of my all time favorite cookies—Russian Teacakes, aka Mexican Wedding Cookies, Snowballs. What other names do you know for these cookies?
These are one of my favorite cookies and my moms, too. They practically melt in your mouth. I got this recipe from Chef Paige, she told me this is the recipe she has been using since she was in 8th grade and she believes it was from Betty Crocker. Instead of just finely chopping the pecans, she pulses them in a food processor with the flour until they are finely ground. I used to make these with some pretty coarsely chopped pecans, but I do like the way they are more delicate with the ground pecans.
Russian Teacakes, by Chef Paige, adapted from Betty Crocker
1 cup (2 sticks) unsalted butter
1/2 cup powdered sugar
1 t. vanilla
2¼ cups all-purpose flour
¼ t. salt
¾ c. pecans
Cream the butter and sugar. Beat in the vanilla. Set aside.
Place the flour and pecans in a food processor and process until the pecans are finely ground. Add to the butter mixture with the salt. Stir to form a soft dough.
Mold into 1-inch balls and bake on an ungreased baking sheet at 400° until set—about 10 minutes.
Toss in powdered sugar (be gentle, they break). Finish cooling on a wire rack. Store air tight.
Makes 48 cookies.
When I made these a few days ago for my Christmas goodies addition, I really just snapped these few pictures. Some other similar cookies I posted last year that are also delicious are these Toffee Pecan Shortbread Cookies. I can’t believe I haven’t made these yet for the holidays this year. That must be remedied!
Ready or not, posting along with the rest of the Twelve Weeks of Christmas Cookies group has been really fun and I hope you all have a wonderful holiday season!