Description

Buttery, nutty Snowball Cookies (Russian Tea Cakes) that melt in your mouth. Classic holiday cookie coated twice in powdered sugar for snowy sweetness.

Ingredients

1 cup (226 g) unsalted butter, softened

1/2 cup (60 g) powdered sugar, plus more for rolling

2 teaspoons pure vanilla extract

1/4 teaspoon fine sea salt

2 1/4 cups (280 g) all-purpose flour

1 cup (110 g) finely chopped pecans or walnuts

Optional: 1/4 teaspoon almond extract

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Instructions

1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

2. In a large bowl, beat softened butter and 1/2 cup powdered sugar until light and fluffy, 2–3 minutes.

3. Beat in vanilla, salt, and almond extract if using.

4. Add flour and mix on low just until combined; do not overmix.

5. Stir in finely chopped pecans or walnuts. If dough feels soft, chill 15–20 minutes.

6. Scoop 1 tablespoon portions and roll into smooth 1-inch balls. Arrange 2 inches apart on prepared sheets.

7. Bake 10–12 minutes, until set and bottoms are lightly golden. Tops should remain pale.

8. Cool cookies on sheets 5 minutes, then roll warm cookies generously in powdered sugar.

9. Cool completely on a rack, then roll again in powdered sugar for a thick snowy finish.

10. Store at room temperature in an airtight tin up to 1 week, or freeze up to 2 months.

Notes

Weigh flour for best texture; finely chop and lightly toast nuts; roll twice in powdered sugar for a full snowy coat.