Snowball cookies, Mexican wedding cookies, Russian teacakes. . .what do you call them? I think they have been called every name by my family. Well, whatever name you give them, these cookies always make an appearance at Christmas with my family!
These variations are a couple of our favorites. Both the peppermint and cinnamon enhance the richness of these cookies and make these little melt-in-your-mouth cookies even more addicting! Fore more recipes visit A Kitchen Addiction.
- 1/2 Cup confectioner’s sugar, sifted
- 1 Cup butter, softened
- 1 Teaspoon vanilla extract
- 2 Cup all-purpose flour
- 2/3 Cup pecans, finely chopped
- 3/4 Cup confectioner’s sugar, for rolling cookies
- Optional: 1/4 cup finely crushed peppermint candies
- Optional: 2 1/2 teaspoons of cinnamon
- Preheat oven to 350. Lightly spray cookie sheets with non-stick cooking spray or line with parchment paper.
- Cream together butter and confectioner’s sugar. Beat in vanilla extract until creamy.
- Slowly beat in flour and nuts (and other add-ins, if you are making a variation). Dough will be somewhat stiff.
- Roll dough into 1 inch balls. Bake for 8-10 minutes or until set and bottoms turn light golden brown.
- Cool for 2-5 minutes (or until you can handle them) on baking sheet.
- Roll cookies in confectioner’s sugar to coat.
- Remove cookies to wire rack to cool. If confectioner’s sugar has melted into some of the cookies, give them another roll in the confectioner’s sugar.
For peppermint snowball cookies:
- Add 1/4 cup finely crushed peppermint candies to the dough when adding the flour. Add another tablespoon of crushed peppermint candies to the confectioner’s sugar that is used for rolling the cookies in.
For cinnamon snowball cookies:
- Add 2 1/2 teaspoons of cinnamon to the dough when adding the flour. Add another teaspoon cinnamon to the confectioner’s sugar that is used for rolling the cookies in.