Russian Tea Cakes (snowballs)

Russian Tea Cakes (snowballs)

Ready in 45 minutes
4.5 avg, 13 review(s) 50% would make again

Top-ranked recipe named "Russian Tea Cakes (snowballs)"

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Russian Tea Cakes are a holiday favorite and are known by other names including, Snowballs and Mexican Wedding Cakes. No matter what you call them, these buttery melt-in-your-mouth cookie balls always contain finely chopped nuts and are twice rolled in powdered sugar. For an extra-special version, try making them with macadamia nuts.

"Mexican wedding cookies have orange zest in them. However they consist of almost the same things. Also the wedding cookies I make don't have nuts in them. Just orange zest. The tea cakes in my house are the most requested at Christmas. I chop walnuts in a food processor until they are almost like a meal. It gives the cookies a creamer finish. "

- momajane4

Ingredients

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1 cup Butter; or margarine - softened
1/2 cup Powdered sugar
1 teaspoon Vanilla
2 1/4 cups All-purpose flour
1/4 teaspoon Salt
3/4 cup Nuts; - finely chopped
Powdered sugar; for rolling cookies in

Original recipe makes 4 Servings

Dozen  

Preparation

Heat oven to 400 degrees F. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

VARIATION: Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350 degrees F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

NOTE: To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe. If needed, chill dough before rolling into balls. When rolling dough into balls, use a light touch, and do not handle very long. The dough will get hard, and become almost rock-like after baking if you over-handle. This has been a family favorite for almost 30 years. Once you start eating them, you cant stop. Ive seen and tasted many other recipes for "Snowball" cookies, but none have measured up to this one. Ive had many "rocks" in my time!

From The Betty Crockers Picture Cook Book. First Edition (Ninth Printing), published by McGraw-Hill Book Company, Inc. ~~at; 1950. Recipe typed in by Bobbie Beers. Posted to MM-Recipes Digest V3 #260 Date: Sun, 22 Sep 1996 21:47:06 -0400 From: BobbieB1~~at;aol.com

Verified by stevemur
Calories Per Serving: 715 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Should've let cool longer before rolling it in powdered sugar the second time, but still turned out great!
jinkxthewolf 1 month ago
Seems delicious gonna try it tomorrow then give my feedback.
ravvan 4 months ago
ChrisRN 4 months ago
xboxer 4 months ago
Mexican wedding cookies have orange zest in them. However they consist of almost the same things. Also the wedding cookies I make don't have nuts in them. Just orange zest. The tea cakes in my house are the most requested at Christmas. I chop walnuts in a food processor until they are almost like a meal. It gives the cookies a creamer finish.
momajane4 1 year ago
cmv013 1 year ago
Mcarosone 1 year ago
What kind of nuts would you recommend to use? Thanks.
Alex-j-g 1 year ago
jesseturner 1 year ago
[I made edits to this recipe.]
sgrishka 3 years ago
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