It doesn't matter what you call them, we just call them GOOD! Mexican Wedding Cakes, Swedish Tea Cakes, Italian Butter Nut, Southern Pecan Butterball, Snowdrop, Viennese Sugar Ball, Sand Tarts, Butterballs and Snowballs.
Easy, Easy, Easy Recipe.
I sometimes substitute almonds for the pecans.
Russian White Pecan Wedding Cookies
1 cup unsalted butter at room temperature
1/2 cup confectioner’s sugar
1 tsp. vanilla extract
2 cups (9 oz.) all-purpose flour
1/2 tsp. salt 1 cup pecans, toasted and finely chopped
Additional powdered sugar (about 1 1/2 cups) for rolling
With an electric mixer, blend the butter and 1/2 cup sugar at medium-high speed until smooth and fluffy.
Beat in the vanilla.
Stir in the flour and salt just until combined.
Stir in the pecans.
Refrigerate for 2 to 24 hours.
Preheat oven to 325 degrees and line baking sheets with parchment paper or silicone mats.
Roll dough into one-inch balls and place on prepared baking sheets (cookies will not spread much during baking).
Bake for 12-14 minutes or until bottoms are just barely golden.
Sprinkle some powdered sugar on a rimmed baking sheet or a plate.
Cool cookies on baking sheets for 2 to 3 minutes, then roll in powdered sugar and place on racks to cool.
When cookies are completely cool, or just before serving, roll in powdered sugar again.
Makes 3 1/2 dozen