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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.