So where did these cookies originally come from? They are so amazingly good I guess that several different countries want to label them as their own =). What do you call these cookies? Some of the common names for these delicious balls of pure bliss are, Russian Tea Cakes, Mexican Wedding Cookies, Italian Wedding Cookies, snowdrops, butter balls or more specifically pecan butter balls. The name that I think is most fitting is for them is Snowball Cookies, simply put because they look like little snowballs of course. I can understand where the “wedding” and “tea” labels come from because these seem so dainty and fancy, and they’d pair nicely with a warm cup of tea. You’ll want to sit in your finest chair and enjoy these cookies with you pinkie fingers up, taking the most delicate little nibbles at a time as you gently dab the excess powdered sugar that falls from the cookie onto your well kept lips with a freshly pressed linen napkin…. Nah! You’ll want to just pick up the entire plate of cookies and shove as many as you can fit in your mouth at once =). I absolutely love these cookies and I actually do enjoy savoring each melt in my mouth bite, not in the manor as mentioned above but I think each bite should be enjoyed.
The snowball/tea/wedding cake/cookie doesn’t seem to get the attention it deserves. They are such a classic and maybe it’s their old fashioned notion that has pushed them out of the spotlight and to the back burner. These cookies should most definitely not be forgotten and go unnoticed. They are a simple cookie but they have much to offer. Textural wise they are similar to a shortbread cookie but with more dissolve to them (thanks to the cornstarch I added in this recipe I created). Their shortbread portion isn’t overly sweet which pairs nicely with the generous coating of powdered sugar they are given after baking. You wont find an overabundance of nuts in this recipe just because I don’t like that many nuts in my cookies, but if you do of course you could add in more if you’d like. These cookies are one of my favorites. Easy and simple but delightfully delicious. I love how they also remind me of my Grandma who has passed away because she always made these kind of cookies. She was such a fun and amazing lady. Enjoy!
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 2 Tbsp cornstarch
- 2 cups all-purpose flour
- 1/2 cup finely chopped Pecans (I just used Pecan cookie chips so I didn't have to do any chopping, just poured them in right from the bag).
- 1 1/2 cups powdered sugar, for coating
- Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 1/2 cup powdered sugar and salt. Mix in vanilla. Sprinkle cornstarch over mixture (just so it doesn't blend into one area) then with mixer set on low speed slowly add in flour and mix just until combined. Stir in Pecans. Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on ungreased baking sheets and bake in preheated oven for 13 - 15 minutes, until bottom edges are lightly golden (for anyone having problems with spreading, just chill the dough balls for 1 hour then transfer to baking sheet and bake and that should help). These are a cookie that I think are best when they aren't moist in the center so I'd say don't under bake them. These actually are a cookie that are meant to be dry. Dry but a melt in your mouth kind of dry. Remove from oven and allow to cool several minutes then while cookies are still warm, pour 1 1/2 cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool, then once cookies are cool, roll in powdered sugar once more, this time generously coating them (I pressed it into the powdered sugar to give it a thick coating). Store cookies in an airtight container.
- Recipe Source: Cooking Classy