Russian Tea Cakes

Nothing says Holidays more to me than these "snowball" cookies.  I've made them every Christmas for as long as I can remember...

After sharing these with friends over the years, I came to learn there are so many interpretations of these cookies in cultures that you would not expect to mish mash.  I've always called them Russian Tea Cakes.  Others call them Mexican Wedding Cakes (although they are not cakes).  I made a pecan crescent cookie from Bon Appetit's December edition last year that were quite similar, but had an addition of fresh cardamom.  They were like a chai tea cookie :P.  There is another cookie called Pfeffernusse (Dutch), very similar too but more spices.  Sometimes "simple is best", although if you are feeling a little more "holiday spice", these go well with cloves, cinnamon, nutmeg, anise, ginger, and/or cardamom.  I tend to lean towards pecans, but walnuts substitute quite nicely as well.

My cookbook collection is growing, as well as my Bon Appetit collection, and finding recipes online whenever I can.  In an effort to consolidate, I donated many of my unused cookbooks to charity this past summer.  Had to say goodbye to Betty Crocker, as there was only one recipe in the whole book that I ever used - these perfect buttery, nutty but not too nutty, sweet but not too sweet, melt-in-your mouth bite size Russian teacakes.  Make sure you let them cool enough that they are not too hot but just warm to the touch before rolling them for the final coating.  Roll them twice for a bit more sweetness.  If you serving on a tray or cookie plate, stack them first then sprinkle with confectioners' sugar as a final "snow" touch.  Hope your friends and family enjoy them as much as mine.

Wishing you all Love and Happy Holidays!!!

Russian Tea Cakes (also known as Mexican Wedding Cakes)
Adapted from Betty Crocker

Makes about 40 cookies

1 cup unsalted butter, softened
1/2 cup confectioners' sugar
1/4 tsp salt
2 tsps pure vanilla extract
1 cup pecans, lightly toasted and finely ground
2 cups all-purpose flour

3/4 cup confectioners' sugar for final coating

1. Preheat oven to 350F.  Line 2 cookie sheets with parchment paper or use a Silpat mat.
2. Lightly toast 1 cup of pecans and finely grind.  Set aside.
3. Combine the butter, 1/2 cup confectioners' sugar, salt, and vanilla until blended.  (For steps 3 through 5, I used a food processor to make it easier.)
4. Add pecans.
5. Add flour until well blended.
6. Shape into 1-inch balls and arrange about 1 1/4 inches apart on the cookie sheets. Bake for 12-15 minutes, or until the cookies are lightly browned. Let stand for about 2 minutes, then remove to rack to cool.
7. Roll the cooled cookies in a bowl with ¾ cup confectioners' sugar.  Roll twice if desired.