Snowball Tea Cake cookies, also known as Mexican Wedding or Russian Tea Cake cookies, are perfect for parties. They’re delicious and travel very well.

1/2 cup confectioners’ powdered sugar
1 cup butter (butter yields superior results)
2 teaspoons vanilla extract
2 cups flour
1 cup finely chopped pecans or almonds
1/3 teaspoon salt
Additional confectioners’ sugar

Preheat oven to 325°

Beat 1/2 cup confectioners’ sugar, butter and vanilla until light and fluffy. Lightly spoon the flour into a measuring cup and level with a knife. Add the flour, nuts and salt to the butter mixture and blend until a dough forms.

Quickly shape the dough into 1″ balls and place on an ungreased baking sheet. Make smooth balls, but try not to compact the dough.

Bake for 15 – 20 minutes, until very lightly browned.

Immediately remove from the cookie sheets. Cool slightly and roll in the additional confectioners’ sugar. Cool completely and re-roll in confectioners’ sugar.

Store in a tightly sealed tin.

Yield: about 60 cookies

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