Snowballs: Mexican Wedding Cake Recipe

Mexican Wedding Cakes, Russian Tea Cakes, Snowballs

Tender, melting shortbread cookies shaped like snowballs, Mexican Wedding Cakes will brighten holiday cookie trays.

Shaped, baked and rolled in powdered sugar while warm, Mexican Wedding Cakes have a rich, crumbly texture plumped with pecan flavor.

These sturdy cookies freeze well, so long as they're dusted with a fresh layer of powdered sugar after being thawed.

Ingredients

1⁄2 cup
butter, unsalted
1⁄2 cup
shortening
1 1⁄2 cup
powdered sugar, sifted and divided
1⁄4 teaspoon
salt
1 teaspoon
vanilla extract
2 cups
flour, all-purpose
1 1⁄2 cup
walnuts, chopped

Instructions

Preheat oven to 325 degrees.

Beat butter, shortening and one cup powdered sugar until fluffy.

Add salt and vanilla, and beat well. Stir in flour, 1/3 at a time. Mix in nuts.

Shape dough into 1" balls. Bake for 20 - 30 minutes, until lightly colored.

While warm, roll in remaining one-half cup powdered sugar, and cool on a wire rack. When cool, roll in remaining sugar.

Notes

To freeze, layer Mexican Wedding Cakes in freezer food storage containers in rows separated by sheets of waxed paper. Cookies will stay fresh from 4 to 6 weeks. After thawing, roll cookies in powdered sugar before serving.

Holiday Recipes: