Russian Tea Balls, also known as Snowball Cookies or Mexican Wedding Cookies, are a classic holiday treat. These delicate, buttery cookies are made with simple ingredients and coated in powdered sugar, making them melt-in-your-mouth perfection. Here’s a tried-and-true recipe:
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (walnuts, pecans, or almonds work best)
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla extract.
- Combine dry ingredients: Gradually add the flour and a pinch of salt to the butter mixture. Mix until just combined. Stir in the chopped nuts.
- Shape the dough: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about an inch apart.
- Bake: Bake for 12–15 minutes, or until the bottoms are lightly golden. The cookies should not brown on top.
- Cool slightly: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool slightly.
- Coat with powdered sugar: While the cookies are still warm, roll them in powdered sugar. Once completely cooled, roll them in powdered sugar again for a snowy finish.
Tips for Success
- Use fresh, high-quality nuts for the best flavor. Toasting the nuts lightly before chopping can enhance their flavor.
- Don’t overmix the dough once you add the flour to keep the cookies tender.
- These cookies store well in an airtight container for up to a week or can be frozen for longer storage.
Enjoy these timeless holiday cookies with a cup of tea, coffee, or hot cocoa! They’re sure to be a hit at any gathering.