Toffee Snowballs Russian Teacakes Or Mexican Wedding Cookies Recipes

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WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)



Wedding Cookies (Snowballs, Russian Tea Cakes) image

POPULAR cookies at parties, weddings or on a cookie tray. They melt in your mouth! Very impressive and addictive! I have been making these cookies for 45 years. These are also the same cookies that our dear "Meme" calls butter balls. Yield is approximate as it depends on how large you form each cookie. I have never known anyone to not like this cookie! I have always used real butter for this recipe.

Provided by Seasoned Cook

Categories     Dessert

Time 27m

Yield 30 cookies

Number Of Ingredients 8

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup pecans, chopped
powdered sugar, for rolling

Steps:

  • Blend softened butter with powdered sugar. Add vanilla.
  • Mix in salt, baking powder, flour and chopped pecans.
  • Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
  • Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

TOFFEE SNOWBALLS (RUSSIAN TEACAKES OR MEXICAN WEDDING COOKIES)



Toffee Snowballs (Russian Teacakes or Mexican Wedding Cookies) image

A tasty twist on a traditional treat. A friend passed on the recipe she had found online. I tweaked it to fit what I had in the pantry. The original recipe called for chopped Heath bars instead of the toffee bits and mini chocolate chips.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 33m

Yield 36-48 serving(s)

Number Of Ingredients 10

1 cup real butter, at room temperature
5 tablespoons sugar
2 teaspoons vanilla
1 tablespoon water
1/4 teaspoon salt
2 cups flour
2 cups finely chopped pecans
3 ounces toffee pieces
3 ounces mini chocolate chips
powdered sugar, for rolling cookies

Steps:

  • Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
  • Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
  • Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
  • Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.

Nutrition Facts : Calories 143.8, Fat 11, SaturatedFat 4.5, Cholesterol 14.8, Sodium 69.1, Carbohydrate 10.9, Fiber 0.9, Sugar 4.7, Protein 1.5

RUSSIAN TEA CAKES / MEXICAN WEDDING CAKES (COOKIES)



Russian Tea Cakes / Mexican Wedding Cakes (Cookies) image

From the Joyofbaking.com, my friend Wendy made these cookies during our Operation Baking Gals 'baking day' -- these are one of my FAVORITE cookies, I can never eat just one. NOTE: There is a 1-hour 'rest' time for the dough to firm up once it is mixed. This is not included in the prep time.

Provided by kitty.rock

Categories     Dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 7

2/3 cup walnuts or 2/3 cup hazelnuts
1 cup unsalted butter, room temperature
1/4 cup confectioners' sugar (powdered or icing sugar)
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup confectioners' sugar, sifted (powdered or icing sugar)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 2 baking sheets with parchment paper. Set aside.
  • Toast nuts. Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven. Cool.
  • Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Or the nuts can be hand chopped until very fine. Set aside.
  • In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
  • Beat in the vanilla extract.
  • Add the remaining flour and salt and beat until combined.
  • Stir in the nuts.
  • Cover and refrigerate the dough for about 1 hour or until firm.
  • Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
  • Bake about 12-15 minutes, or until the edges of the cookies start to brown.
  • Remove from oven and place on a wire rack to cool for about 5 minutes.
  • Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
  • Store in airtight container for up to 10 days.

Nutrition Facts : Calories 908.9, Fat 59.8, SaturatedFat 30.4, Cholesterol 122, Sodium 153.3, Carbohydrate 87.7, Fiber 3.4, Sugar 37.8, Protein 8.6

BUTTERY MEXICAN WEDDING COOKIES



Buttery Mexican Wedding Cookies image

Make and share this Buttery Mexican Wedding Cookies recipe from Food.com.

Provided by Cupcake-Princess

Categories     Dessert

Time 45m

Yield 2 1/2 dozen

Number Of Ingredients 5

1 cup butter, softened
1/2 cup powdered sugar, plus more for rolling baked cookies in
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands with
1 cup pecans, finely chopped

Steps:

  • Preheat oven to 275 degrees. In a large mixing bowl with an electric mixer on medium speed cream together butter and sugar until smooth. Beat in vanilla. Gradually add flour and mix just until blended. Stir in pecans.
  • With floured hands roll dough into 1 inch sized balls, continue to dust your hands with more flour as you make more balls. Place balls 1 inch apart onto ungreased baking sheets.
  • Bake for 30 to 35 minutes. When cool enough to handle, but still warm roll cookies in additional powdered sugar. Place cookies onto cooling racks to cool completely.

Nutrition Facts : Calories 1369, Fat 105.9, SaturatedFat 49.5, Cholesterol 195.2, Sodium 525.1, Carbohydrate 97, Fiber 6.5, Sugar 25.7, Protein 13.8

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Top Asked Questions

What is the difference between Russian tea cakes and snowballs?
In our house, we call them Snowballs, but you may know them as Russian Tea Cakes or Mexican Wedding Cookies. Same difference! They’re all irresistibly tender pecan cookies rolled in powdered sugar and they taste like heaven.
What are Russian tea cakes?
Russian Tea Cakes are a classic cookie recipe that are known by lots of different names…Snowball Cookies, Tea Cakes, Butter Balls, or Mexican Wedding Cookies. These melt-in-your-mouth shortbread-style cookies usually include nuts or chocolate chips and are coated in powdered sugar. Looking for more tea cake recipes?
What is a snowball Cookie?
“ Snowball cookies” is basically the all encompassing Christmas Cookie term for a buttery shortbread cookie with crushed nuts in it that you bake up and then roll in powdered sugar. If you are looking for traditional Russian Tea Cakes however, read on.
How to make pecan snowball cookies?
How to mix, roll, bake, and add powdered sugar to these pecan snowball cookies: Preheat the oven to 400°F and line two half-sheet pans. In a bowl, mix together the butter, 1/2 cup confectioner’s sugar, flour, salt, vanilla, and chopped nuts. Scoop into rounded tablespoon-sized rounds and roll between your hands into balls.

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