@riseandbakewithjulie: Melt-in-your-mouth Snowball Cookies! These buttery, nutty classics (aka Russian Tea Cakes or Mexican Wedding Cookies) are holiday perfection! The secret? Toasting the nuts + the easiest zip-top bag shake for that thick snowy coating! Who's baking these this week? Tag a friend who needs this recipe! Full recipe below or printable at RiseAndBakeWithJulie.com (search: “snowball cookies”) SNOWBALL COOKIES (Russian Tea Cakes) (makes ~40 cookies) Ingredients: * 1 cup (226g) salted butter, softened * ½ cup (60g) powdered sugar * 1 tsp pure vanilla extract * 2¼ cups (280g) unbleached all-purpose flour (RECOMMEND WEIGHING * ¼ tsp salt * 1 cup (115g) finely chopped pecans or walnuts (toast them!) Instructions: 1. Preheat oven to 350°F (175°C). 2. Toast nuts 5–7 min until fragrant; cool & finely chop. 3. Cream butter + ½ cup powdered sugar until fluffy. Add vanilla. 4. Mix in flour & salt, then stir in nuts. 5. Roll into 1-inch balls; place on sheets. 6. Bake 12–15 min until bottoms are lightly golden. 7. Cool 5 min. Place warm cookies in a large zip-top bag with ~1 cup powdered sugar, seal, and gently shake to coat. Cool completely, then shake again in fresh powdered sugar for extra snow! Pro tip: Work in batches for the shake method – mess-free magic! #snowballcookies #holidaybaking #christmascookies #russianteacakes #mexicanweddingcookies

Julie Gavin

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Monday 22 December 2025 19:16:58 GMT