It’s difficult to determine how some varieties of cookies got their name, but it’s obvious that snowball cookies were most definitely named after the fact that they look like little snowballs. The recipe is nearly identical to one for Russian teacakes, which were a popular dessert served at noble Russian tea ceremonies during the 1800s. Snowball cookies also are known by the Spanish name polvorones; therefore, it is speculated that the recipe may have come to Mexico with migrating eastern European nuns. The recipe for Mexican wedding cakes, identical to that of Russian teacakes, began appearing in American cookbooks in the 1950s.
Recipe Servings: 48
Ingredients
- 1 cup (2 sticks) butter, softened
- ¼ cup sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 cups pecans, finely chopped
- Powdered sugar, as needed for coating
Directions
- Preheat the oven to 325°F.
- Cream together the butter and sugar in a medium bowl using an electric mixer.
- Add the vanilla, beating until well combined.
- Add the flour and pecans while beating on low speed until well combined.
- Shape the dough into 1-inch balls and place them about an inch apart on an ungreased cookie sheet.
- Bake the cookies for about 15 minutes or until very lightly browned and then remove them from the oven.
- Let the cookies cool for about 5 minutes.
- Roll cookies in powdered sugar while they are still warm and again once they have cooled completely.
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