These Mexican Wedding Cookies, also known as snowball cookies or Russian Tea Cakes, are soft, nutty, buttery (and yet not buttery) confections. They're perfectly sweet as-is or especially delicious crumbled over ice cream.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: Mexican
Servings: 28cookies
Calories: 126kcal
Author: Gracias Madre
Ingredients
1cupcoconut oilmelted
½cuppowdered sugarplus more for dusting
2cupsall-purpose flour
1cupchopped pecans
1tablespoonvanilla extract
½teaspoonHimalayan salt
Instructions
Preheat the oven to 350°F. Line two baking sheets with parchment.
In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil and powdered sugar and beat at medium speed until thoroughly combined, about 3 minutes. Add the flour, pecans, vanilla, and salt and mix on low speed until the flour is incorporated. Increase the speed to medium and beat until the mixture is fluffy and well mixed, about 5 minutes.
Scoop the dough out in rounded tablespoons onto the prepared baking sheets. Using your hands, gently flatten the cookies to about ½ inch thick. Chill the cookies for about 10 minutes before baking.
Bake for 10 minutes, rotate the pans, and bake for another 10 minutes, or until the cookies are just beginning to look golden around the edges. Let cool for a few minutes on the pan, then transfer the cookies to a wire rack to cool completely.
Spoon a few tablespoons of powdered sugar into a bowl. Gently coat the cooled cookies in the powdered sugar, adding more sugar to the bowl as needed.
Notes
Nut options and alternatives: Walnuts, almonds, pumpkin seeds.