Snowballs (Russian Teacakes)
Day 8: Another Christmas classic – Snowballs, or Russian Teacakes. Surprisingly, this is the first time I’ve ever made these cookies.
I used my faithful Betty Crocker cookbook for the recipe, and they turned out perfectly. Just slightly crisp on the outside, with the characteristic melt in your mouth texture on the inside. And they’re so cute rolled in powdered sugar – they really do look just like snowballs.
These aren’t Mike’s favorites – he claims they’re “dry”, but I like them. There’s something slightly addicting about their shortbread-like texture. They really do melt in your mouth, and that’s something I appreciate in a cookie.
P.S. You can see all of my Christmas treat recipes from over the years at thisΒ Christmas CookiesΒ tag. Enjoy! And, as always, let me know if you try any and how you liked them.
Snowballs (Russian Teacakes)
Yield: Makes 4 dozen cookies
Ingredients:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 tsp vanilla
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped almonds or pecans
Directions:
- Heat oven to 350. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together.
- Shape dough into 1-inch balls. Place on ungreased or parchment lined baking sheet.
- Bake 10-12 minutes or until set, but not brown.
- While warm, roll in confectioners' sugar. Cool on wire rack. Roll in sugar again.
adapted from Betty Crocker
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Yum! I made these last weekend and they're in my freezer – away from temptation. Did I mention they're good frozen too π
My best friend's Mom used to make these when we were little and we would always sneek them out of the freezer when we were playing in the basement…Tee hee!
They look delish!
I keep seeing recipes for these every where but don't think I have ever had one!
JoAnn and Cara – I just put mine in the freezer this morning! I'm definitely trying one frozen tonight π
I've been making these for years-my daughter loves them. We call them both Sandies and Mexican Wedding Cakes. Isn't it funny how the recipe name changes as it goes through generations?
Yummie, your cookies look delcious, light and flaky, would love to have it with a cup of tea π
Barbara – you're right, it seems like these have so many different names!
Juliana – Good suggestion – I think I'll try that tonight π
ADORABLE! I'm so impressed by all your baking!
These are my all-time favorite cookie. A woman from my church used to make these when I was growing up. I would look forward to them all year long!
These look delicious!! I just added them to my must make holiday cookie list! So glad you posted them!
Jessica – I hope you like them! Stop back and let me know how they turned out π
My MIL makes cookies like this, but I follow my mother's lead and make them with almond extract. Our recipe is called Butter Balls in the original cookbook, with variations like Mexican Wedding Cakes (flatten out the cookies before baking) and a handful of others (including one that is a crescent shape – I wonder if one calls for vanilla extract?). My MIL calls hers Sand Tarts. Luckily, my husband now prefers the almond extract version, because my mouth gets very disappointed when I'm looking at what I think will be a butter ball that tastes like a sand tart! :^)
I'm gonna make these. I bet they melt in your mouth.
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