Classic Russian Tea Cakes (Buttery Snowball Cookies)
Bake classic Russian tea cakes with toasted pecans, butter, and a double coating of powdered sugar. Tender, crumbly, and ready in about 35 minutes.
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Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 3/4 cup (75 g) finely chopped toasted pecans
- 1/4 teaspoon salt
- 1 cup (120 g) powdered sugar, for rolling
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