You will receive 15% off your entire order upon checkout.

Your cart

Shipping and discount codes are added at checkout.

Mexican Wedding Cookies

Known by many other names, such as Russian Tea Cakes, Butterballs or Snowballs,  these melt-in-your-mouth shortbread-like cookies are very popular for the holidays but are easy enough to make for any occasion.

Yield: About 2 dozen


1 cup (225g) unsalted butter, softened
1/3 cup (67g) granulated sugar
2 teaspoons (10g) water
2 teaspoons (10g) vanilla extract
2 cups (280g) Cup4Cup Multipurpose Flour
1 cup (120g) chopped pecans
½ teaspoon (2.5g) kosher salt
Powdered sugar, for rolling


  1. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Scrape sown the sides of the bowl and add in the water and vanilla; mix to incorporate.
  2. Add in the flour, chopped pecans and salt to the mixer. Mix on low until just combined.
  3. Wrap and chill the dough for 4 hours or up to overnight.
  4. Preheat oven to 375°F.
  5. Use a tablespoon to shape the dough. Place cookies flat side down onto baking sheets lined with parchment, spacing them about 2 inches apart. Bake for 20-25 minutes, the bottoms should be golden brown.
  6. Cool cookies for 5 minutes on the pan. Remove and then roll each cookie in powdered sugar. Place on a rack to cool.