Cookie Exchange: Russian Tea Cakes, AKA Snowballs!

I promised to participate in a Christmas Cookie Exchange round up this week, however, in my disorganized state (sinus infection) I failed to note where the cookie exchange was happening, so I don't know where to direct you to to find more delicious cookies.  I am in great hope that THEY will find ME and set me on the straight course.

My mother made these cookies for us when we were little, but I have to say, we weren't extremely fond of them as kids.  I love them now, and I know it is because they are less sweet, and more nutty than I would have liked as a kid.

Russian Tea Cakes AKA Snowballs

by Terri Steffes

Prep Time: 10 minutes

Cook Time: 20 minutes per batch

Ingredients (36 cookies)

• 2 sticks of butter, softened, but not too much!
• 1/4 c white sugar
• 1/8 c brown sugar
• 1 t vanilla
• 2 c ground pecans (I get mine from Aldi's)
• 2 c flour
• powdered sugar

Instructions

Preheat oven to 375. Cream butter and sugars and then add vanilla. Add in pecans and flour just until the dough comes together. It might be a bit crumbly. That's ok. Roll tablespoon sized balls and place them about an inch apart on a parchment covered cookie sheet. Bake for 11-13 minutes. Balls should be light brown. Cool for 10 minutes, then roll the cookies in powdered sugar. Place the cookies on a rack to cool completely, then roll a second layer of powdered sugar on the cookie.

Store in an airtight container.

Cookies can be dipped in white coating for a snowball effect. These are delicious, too!

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