Prep 20 mins
Cook 25 mins
Most people refer to these delicious cookies as Mexican Wedding Cakes. Since my children were young, we have always refered to them as Christmas Snowballs because they look just like snowballs covered in powdered sugar!
- 1⁄2 lb butter, at room temperature,about
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1⁄4 teaspoon baking powder
- 1 cup chopped pecans (about 4 oz.)
- In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
- In a medium bowl, mix flour and baking powder.
- Add to butter mixture, stir to mix, then beat until well blended.
- Stir in pecans.
- Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
- Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes.
- If baking two sheets at once in one oven, switch their positions halfway through baking.
- Let cookies stand on sheets until cool enough to handle.
- Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
- Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
- Set cookies on racks to cool completely.
This recipe does not include salt and I ended up making a second batch because this one did not satisfy my childhood 'wedding cake cookie' flavor memories. Yes, they can be made both ways but just wanted to share this with readers as the ingredients are expensive so you'll want to be sure you know up front.
I made these for the "Bev" cookathon. I used a cookie scoop instead of rolling them and got 32 cookies. I baked for 21 minutes and they came out fine. I enjoyed them and will probably make again.
These are fabulous. So pretty and easy to make. These have always been my favorite cookie since childhood. Thanks for sharing a great recipe! :)