Toffee Snowballs (Russian Teacakes or Mexican Wedding Cookies)

A tasty twist on a traditional treat. A friend passed on the recipe she had found online. I tweaked it to fit what I had in the pantry. The original recipe called for chopped Heath bars instead of the toffee bits and mini chocolate chips.

• Ready In: 33 mins
• Serves: 36-48

Ingredients

• 1  cup real butter, at room temperature
• 5  tablespoons sugar
• 2  teaspoons vanilla
• 1  tablespoon water
• 1⁄4 teaspoon salt
• 2  cups flour
• 2  cups  finely chopped pecans
• 3  ounces  toffee pieces
• 3  ounces  mini chocolate chips
•  powdered sugar, for rolling cookies

Directions

1. Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
2. Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
3. Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
4. Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.