Snowball cookies, also called Mexican wedding cookies or Russian tea cakes, are a buttery, nutty, sweet shortbread everyone always loves. These cookies are fun and easy to make, and make a festive treat to any holiday cookie tray.
Preheat the oven to 400°F and line two half-sheet pans.
In a bowl, mix together the butter, 1/2 cup confectioner's sugar, flour, salt, vanilla, and chopped nuts.
Scoop into rounded tablespoon-sized rounds and roll between your hands into balls.
Bake one sheet pan at a time for 12 to 14 minutes on the center rack, until the bottoms are light golden brown. While still warm, roll in powdered sugar. Cool fully on a cooling rack.
When fully cool, dust or roll again with confectioner's sugar.Tip: These will keep in an airtight container for a week.
Snowball cookies should be coated in powdered sugar while still warm to help the sugar adhere. Once cooled, give them a final dusting so they look freshest.These cookies will keep in an airtight container for a solid week, and freeze well.