Powdered Pecan Snowballs

Why You’ll Adore This Easy Russian Tea Cake Recipe

Our holiday celebrations feel truly incomplete without a majestic platter of these delightful Russian Tea Cakes, glistening with their ethereal dusting of powdered sugar! Beyond their festive appeal, this recipe offers a multitude of reasons to fall in love:

• Simplicity at Its Best: Requiring only 6 core ingredients, this recipe keeps things wonderfully straightforward, making it accessible even for novice bakers.
• Speedy Satisfaction: From start to finish, these delectable cookies are ready to be savored in just 30 minutes, perfect for last-minute treats or impromptu baking sessions.
• Unforgettable Texture: Experience the signature buttery, melt-in-your-mouth texture that defines these shortbread-style cookies. Each bite is a tender, crumbly dream.
• Versatile Charm: Ideal for holiday cookie platters, afternoon tea, gifting, or simply as a comforting treat with your coffee.
• Family-Friendly Fun: The shaping and coating steps are perfect for involving children, creating cherished baking memories together.

If you have an insatiable soft spot for classic shortbread-style cookies that dissolve delicately on your tongue, you will undoubtedly find yourself devouring these Russian Tea Cookies by the handful. Their straightforward elegance and rich, nutty flavor make them an instant favorite.

Essential Ingredients for Perfect Snowball Cookies

Crafting the perfect Russian Tea Cake hinges on selecting and preparing a few key ingredients with care. Here’s a closer look at what makes these snowball cookies truly exceptional:

• Pecan Halves: These are crucial for imparting a delicate crunch and a wonderfully rich, nutty essence to your cookies. While pecans are traditional, walnuts make an excellent substitute, offering a slightly bolder flavor. The most important step? Always toast your nuts beforehand! This simple process profoundly intensifies their natural nutty aroma and enhances their delightful crunch, elevating the overall flavor profile of your cookies.
• Unsalted Butter: As classic shortbread-style cookies, Russian Tea Cakes inherently have a high fat-to-sugar ratio, which is the secret to their coveted melt-in-your-mouth texture. Using unsalted butter allows you complete control over the salt content, ensuring your cookies achieve perfect balance without becoming overly salty, especially when combined with the natural salinity of the pecans. Ensure your butter is at room temperature for optimal creaming.
• Powdered Sugar (Confectioners’ Sugar): This fine sugar is indispensable for creating a tender, crumbly cookie dough. Unlike granulated sugar, powdered sugar dissolves more completely, contributing to the smooth texture. You only need a modest 1/4 cup for the cookie dough itself, as the primary sweetness and iconic appearance come from the generous rolling in powdered sugar after baking.
• Pure Vanilla Extract: A touch of high-quality vanilla extract is added to enhance and brighten all the other flavors within the cookie. It provides a warm, aromatic foundation that complements the nutty pecans and rich butter beautifully. Don’t skimp on good vanilla!
• All-Purpose Flour: The foundation of our cookie structure. For consistently best results, we highly recommend weighing your flour using a digital kitchen scale. This is the most accurate method. If a scale isn’t available, employ the “spoon and level” technique: gently spoon the flour into your measuring cup until it overflows, then level it off with the straight edge of a butter knife. Avoid scooping directly with the measuring cup, as this compacts the flour and leads to too much flour, resulting in dry cookies.
• Salt: A small but mighty ingredient, salt plays a vital role in baking. It doesn’t just add flavor; a pinch of salt expertly balances and enhances the sweetness of the sugar and deepens the nutty notes of the pecans, making all the flavors sing in harmony.

Simple Steps to Bake Irresistible Snowball Cookies

Making these delightful snowball cookies is a simple and enjoyable process, perfect for bakers of all skill levels. Even young children can happily join in on the fun, especially during the exciting final step of coating the warm cookies in powdered sugar!

1. Toast the Pecans for Enhanced Flavor

• Begin by preheating your oven to 375°F (190°C). While the oven preheats, heat a large, dry skillet over medium heat. Add your pecan halves to the skillet.
• Toast the pecans for approximately 5 minutes, stirring them constantly to prevent burning. Watch them carefully; they are ready when they release a fragrant, nutty aroma and deepen slightly in color. This crucial step significantly intensifies their flavor and crunch.
• Remove the toasted pecans from the skillet and allow them to cool slightly. Once cool enough to handle, coarsely chop them. A rustic chop is perfect for adding texture to the cookies.

2. Prepare the Buttery Cookie Dough

• In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, 1/4 cup powdered sugar, and pure vanilla extract. Start on low speed to prevent a cloud of sugar, then gradually increase the speed to medium-high. Beat until the mixture is light, fluffy, and pale in color, typically taking 2-3 minutes. This aeration step is key for a tender cookie.
• Reduce the mixer speed to low. Gradually add the all-purpose flour and salt to the creamed mixture. Mix until just combined, being careful not to overmix, as this can lead to tough cookies. Stop mixing as soon as no streaks of dry flour remain.
• Gently fold in the coarsely chopped pecans using a spatula or spoon until they are evenly distributed throughout the dough.

3. Shape and Bake to Perfection

• Line a baking sheet with parchment paper. Using a small cookie scoop (about 1-inch in diameter) for consistent sizing, scoop the cookie dough. Roll the dough between your palms to form smooth, uniform 1-inch balls. Arrange these balls on the prepared baking sheet, leaving about an inch between each cookie.
• Bake in the preheated 375°F (190°C) oven for 13 to 15 minutes. The cookies are done when the edges and bottoms are lightly golden brown. They will not spread significantly during baking, maintaining their round “snowball” shape.
• Carefully remove the baking sheet from the oven. Allow the cookies to cool on the sheet for just a minute or two before proceeding to the coating step.

4. The Signature Double Coating of Powdered Sugar

• First Coating (While Warm): Place about 1/2 cup of powdered sugar into a medium-sized, shallow bowl. While the cookies are still warm from the oven (but cool enough to handle), carefully drop each cookie into the powdered sugar. Gently roll it around until it is thoroughly coated. The warmth of the cookies will slightly melt the sugar, creating a delicious, almost fudgy first layer.
• Transfer the first-coated cookies to a wire rack to cool completely. Repeat this process with all remaining cookies. It’s crucial to let them cool fully before the second coating.

• Second Coating (Once Cool): Once the cookies have cooled down completely to room temperature, roll them again in the remaining powdered sugar (you may need to add more if your bowl is running low). This second coating adheres beautifully to the now-set first layer, creating that iconic, perfectly white, snowy appearance that makes Russian Tea Cakes so visually appealing. This double roll ensures a thick, even, and pristine finish.

Expert Tips for the Best Russian Tea Cakes Every Time

• Always Toast the Nuts! This simple step makes a monumental difference. Toasting pecans (or walnuts) deeply intensifies their aroma, flavor, and delightful crunch. It only takes a few minutes in a dry skillet or on a baking sheet, and the payoff in taste is absolutely worth the minimal extra effort. Don’t skip it!
• Use Room Temperature Butter: Ensure your unsalted butter is properly softened to room temperature. This allows it to cream smoothly with the sugar, incorporating air and resulting in a light, tender cookie texture. Cold butter won’t cream properly, and melted butter will lead to greasy, flat cookies.
• Weigh Your Flour: For unparalleled accuracy in baking, a kitchen scale is your best friend. Weighing flour prevents inadvertent over-measurement, which can lead to dry, dense cookies. If you don’t own one, use the “spoon and level” method mentioned in the ingredients section.
• Invest in a Cookie Scoop: A small cookie scoop is invaluable for creating perfectly sized, uniform cookies. Evenly sized cookies bake more consistently, ensuring every snowball is cooked through at the same rate. Beyond cookies, scoops are incredibly versatile for meatballs, truffles, and pancake batter!
• Embrace the Double Roll: Trust us on this one – the double coating of powdered sugar is non-negotiable for authentic Russian Tea Cakes. The first coating, applied while the cookies are still warm, slightly melts into the surface, creating a delicious, tender layer. The second coating, applied once the cookies are completely cool, provides that iconic, pristine snowy white finish and adds an extra layer of sweetness and texture.
• Don’t Overbake: These cookies are meant to be delicate. Bake just until the edges and bottoms are lightly golden. Overbaking can result in a dry, crumbly texture rather than the desired melt-in-your-mouth experience.

Make-Ahead and Freezing Strategies

Preparing Russian Tea Cakes can be even simpler with a few clever make-ahead tips, perfect for holiday baking or busy schedules:

• Freeze Cookie Dough Balls: You can prepare the cookie dough ahead of time and roll it into individual balls. Place the unbaked cookie balls on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe zip-top bag or airtight container. They can be stored for up to 2-3 months. When you’re ready to bake, simply arrange them on a baking sheet (no need to thaw) and add a few extra minutes to the baking time.
• Freeze Baked Cookies: If you’ve already baked your Russian Tea Cakes and want to save some for later, they freeze beautifully! Allow them to cool completely after baking and the first powdered sugar coating. Place them in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months.
• Re-rolling After Freezing: When thawing frozen baked cookies, be aware that the powdered sugar coating may absorb moisture and disappear. For that signature snowy look, you will need to re-roll them in fresh powdered sugar once they have fully defrosted and come to room temperature.

Proper Storage for Maximum Freshness

To keep your delicious Russian Tea Cakes fresh and delightful for as long as possible, follow these simple storage guidelines:

• Room Temperature Storage: Store leftover snowball cookies in an airtight container at room temperature. They will remain wonderfully fresh and flavorful for up to three days. Keep them away from direct sunlight or heat.
• Refrigeration: For slightly extended freshness, you can also store them in an airtight container in the refrigerator for up to a week. Be aware that the texture might become a little firmer when cold. Allow them to come to room temperature before serving for the best melt-in-your-mouth experience.
• Freezing for Long-Term: As mentioned in the make-ahead tips, snowball cookies freeze exceptionally well. Transfer them to a freezer-safe container or a heavy-duty ziplock bag, ensuring they are tightly sealed to prevent freezer burn. They can be frozen for up to 3 months.
• Re-coating After Thawing: When thawing frozen cookies, the powdered sugar coating will likely dissipate as moisture collects. For the best presentation and taste, it’s highly recommended to re-roll them in fresh powdered sugar once they have fully defrosted.

Frequently Asked Questions About Russian Tea Cakes

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