These Buttery Pecan Snowball Cookies are simple, speedy to fix, scrumptious, and they freeze well. You might try and have the fixings in your home at this moment. Otherwise called Russian Tea Cakes and Mexican Wedding Cookies, yet in our home we simply call them Snowballs. They are the heavenly treat with 1,000 names.
1 cup Butter, Softened
1-½ cup Powdered Sugar, Divided
¼ teaspoons Salt
1-½ teaspoon Vanilla Extract
2-¼ cups Flour
1 cup Finely Chopped Pecan
Preheat stove to 350ºF.
In stand blender, cream spread and 1/2 cup powdered sugar. Go to low and blend in salt, vanilla, flour and walnuts.
Roll into 1-inch balls. Put on material covered baking sheets a couple inches part. Heat for 11 minutes. Try not to over-heat.
Eliminate from stove and permit to cool barely to the point of dealing with them. Pour staying 1 cup powdered sugar in enormous Ziploc pack or in a wide bowl. Tenderly add 3 to 4 treats all at once and roll them delicately in the lower part of the sack. Use fork to scoop under every treat and delicately shake to eliminate abundance powdered sugar. Put on cooling racks. When totally cooled roll in powdered sugar sack once more.