Our secret Russian Tea Cakes recipe is never dry. It’s always declared to be the best snowball cookie they have ever eaten!
Course Desserts
Cuisine American
Keyword desserts, snowball cookies, Mexican wedding cakes, Italian Wedding cookies, Italian Wedding Cakes, Swedish Tea Cakes, Austrian Kipferin, Spanish Polverones, Greek Kourabiedes, Butterballs, cookies
Prep Time 30 minutesminutes
Cook Time 11 minutesminutes
Total Time 41 minutesminutes
Servings 48cookies
Calories 154kcal
Author Holli Butterfield
Ingredients
2cupof butter softened
1cuppowdered sugar
2teaspoonsvanilla bean paste
4 ½cupsall purpose flour
½teaspoonsalt
1cupfinely chopped walnuts or pecans we prefer pecans
Topping Ideas:
1/2cuppowdered sugar
½cupof mini chocolate chips
½cupof crushed peppermint
½cupshredded coconut
Instructions
Preheat oven to 365 and cream butter and powdered sugar in mixer. Add vanilla paste and mix. Add flour and salt. Add chopped nuts. Mix well. Roll into inch sized balls and place 12 balls onto cookie sheet. Bake for 8-11 minutes the cookies will rise when done, do not brown. Place on a cooling rack. Cool for 5 minutes, then roll the cookies in powdered sugar until they are fully coated. Roll in other topping selection: crushed peppermint, shredded coconut, mini chocolate chips etc. Store in tupperware with parchment paper. Keeps for 1 week.