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
- 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.
- Add in the flour, chopped pecans and salt to the mixer. Mix on low until just combined.
- Wrap and chill the dough for 4 hours or up to overnight.
- Preheat oven to 375°F.
- 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.
- Cool cookies for 5 minutes on the pan. Remove and then roll each cookie in powdered sugar. Place on a rack to cool.