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Call them Pecan Snowball Cookies, Russian Tea Cakes, Mexican Wedding Cookies, or Butterballs… I just call them delicious! These cookies are easy, delicious, powdered-sugar-coated morsels that are the perfect holiday treat for family and friends!
I love holiday cooking and baking.It’s easy to get overwhelmed though, so I always opt for things that are easy and can produce quite a few servings per batch. These Pecan Snowball Cookies are perfect for that because they are super easy, only call for 6 ingredients, and each batch makes about 36 cookies.
Like my favorite Chewy Sugar Cookies, they are great for holiday cookie swaps or packaging up a bunch to share the holiday spirit with neighbors and friends, especially around Christmas time. They really do make an adorable Christmas cookie.
One thing I do want you to note in this recipe is the pecans featured in these delicious treats. These ain’t your standard chopped pecans.They are very finely chopped, which is really important to the texture of the cookie. I like to use a handheld nut chopper like the one below.
If you can’t find pecans, you could finely chop walnuts, almonds, cashews, or pistachios instead for a reasonable alternative. It may change the flavor a bit, but should still make for a delicious cookie recipe.
Help! My cookies spread out too much and didn’t hold their shape!
If you follow my recipe to a T, you will notice that after we combine our butter, sugar, vanilla, salt, White Lily flour, and pecans, your dough is pretty thick. That is the way it’s supposed to be. You want the cookies to roll into a ball nicely and hold their shape while baking.
If you found your cookies to spread too much in the oven, there are a host of things that can cause this.
- Your butter could be too warm.
- You may have improperly measured the flour or the sugar (use that scoop and level method!).
- You could have placed the dough balls on a sheet pan that was warm.
- You could have lined your pan with something other than parchment or silicone baking mat or not lined it at all.
But 9 times out of 10, it has to do with that butter.
Chilling your cookie dough thoroughly, at least an hour, should help. The rest in the chill chest helps that butter firm up. That, in turn, helps the cookies hold their shape.
Tips for measuring out your cookie balls:
As you’re scooping these babies out, you want to get them as uniform as possible so they all bake evenly.The best way to do that is to use a 1 tablespoon cookie scoop (also called a #60 scoop).This one is from Pampered Chef, but you can find them at any kitchen store or even big box stores – just make sure it’s a 1 tablespoon cookie scoop for this recipe.
So, we’re going to roll the dough into balls.Using your hands might be a little sticky, but it’s the best way to get the job done.Plus it’s not super messy, beingthat the dough is pretty firm.However, you will get super messy when you coat these babies in powdered sugar (or confectioners sugar).No, I’m just kidding… kind of.
Recipe Card
Pecan Snowball Cookies
Author Stacey Little
Course Dessert
Cuisine American
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 36 cookies
Calories 123kcal
Ingredients
- 1 cup unsalted butter (cool, but not refrigerator cold)
- 1 cup powdered sugar, plus more for coating
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups White Lily all-purpose flour
- 1 1/4 cups finely chopped pecans
Instructions
Preheat the oven to 350°F and line a cookie sheet with parchment or silicone baking mat.
Use a mixer to cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well.
Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.
Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again. Store at room temperature in an airtight container for up to a week or freeze for longer.
Video
Notes
If your cookies spread out too much and lose their ball shape, you might need to chill the dough. Place it in the refrigerator for at least an hour to chill, then roll into balls and bake.
Nutrition
Calories: 123kcal | Fat: 8g
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Comments
Julie
This was too much sugar. I refrigerated the dough for 2)hours. I should have baked at 325…like most recipes for these cookies. I’ve not yet unpacked my cookbooks so had to go online.Reply
Something definitely went wrong with your batch, Julie. I don’t think it was the sugar, though. It looks like too much butter or not enough flour. Are you sure your measurements were correct? And a lower oven temp would cause them to spread more. This recipe normally gets great reviews and you can watch me make them from this recipe in the video in the post. Run back over your recipe and let me know how I can help.
Jane
I know the recipe as Mexican Wedding Cookies here in the southwest . Every Christmas I have to make several dozen up
Reply
All the different names are so interesting! But they’re so, so good!
Victoria M Childers
I was wondering what brand name butter you use. I watched your video and did everything you said to do and my batter still comes out where I have to refrigerate it and after 1 hour it still will not stick together!! I just can’t figure out why this is happening, so I was thinking maybe it is my brand of butter!! Any suggestions you have would be greatly appreciated!!Reply
Hi Victoria! I typically use the store brand, Breakstone, or Challenge. So, your dough is too crumbly?
Laura Powers
My grandmother made these and fruitcake as long as I can remember…starting mid 50s. She stored them in 1lb, coffee cans and you could find them anywhere in her house as late as March she made so many I am going to start this recipe right now,,,thank you.Reply
Hope these turned out great for you!
Kim
How can I fix them if they flattened
Reply
There are numerous reasons they could have flattened – improper butter temp, not enough flour, too much sugar, pan was warm when placing cookies, how you lined your pan. The main one has to do with the temperature of the butter, though. I’d try chilling the dough thoroughly and then baking another batch on a cool sheet pan lined with parchment paper.
Shori
Love the tips. Have not made theses favorite Christmas cookies in a while due to job/travelling. Video is awesome. Making them in a few days! Merry Christmas. You are helping me get into the spirit sir!
Reply
You’re so welcome! Merry Christmas!
Jeannie
Stacy.. I really like the way you explain your recipes.. it’s very helpful.. this is a wonderful recipe that was passed down from my mama.. although she sifted her flour.. is it really necessary? Thank you!!Reply
Thank you! I don’t find sifting flour necessary with modern production methods. However, if a recipe calls for sifted flour, I usually sift it. But for most of my recipes, I do not.
carol purdy
My cookies flattened out
Reply
There’s a whole section above in this post to help troubleshoot that issue.
Catherine K
Hi Stacey! Any idea how these might do with plant based butter?
Asking for a cute vegan.
Thank you!Reply
Hi Catherine! In total honestly, I just don’t have much experience with vegan butter. My guess is that you’d certainly want to make sure that you refrigerate the dough before baking as what I do know about vegan butter is that it’s typically softer than dairy butter. This might be helpful, too: https://www.kingarthurbaking.com/blog/2021/07/19/baking-trials-butter-vs-vegan-butter#:~:text=In%20recipes%20where%20they%27re,%2Dwise%2C%20as%20originally%20intended.
Deborah Phillips
What happens if I use salted butter
Reply
Nothing, really. It will work just fine – they just might be a little saltier, but probably not noticeable.
CL
Have you ever used the powdered Swerve (erythritol) instead of powdered sugar? I would love to make this a little more healthy for diabetics.
Reply
Barb Johnson
We call these Moose Knuckles at my house in Northeast Mississippi!Reply
So many different names!
Diana
I call them just plain good !! My grandmother and aunt used to make these .. Thanks for the memory as well as the recipe.
Reply
You’re so welcome!
gl
My all time favorite cookie for Christmas. As grandmother was from Sweden she and the family all referred to these as Swedish Snowballs. I’ve been eating them since I was 8 and making them since I was 19. That’s 64 years ago. But up north we use black walnuts. Sublime! But as the tree is everywhere the walnuts are easy to find. I bought my black walnuts and extra butter last weekend and this week is cookie dough. It’ll go into the freezer ready to bake when company’s coming.
Reply
Carla
The dough is more like a damp crumbly pie crust mixture so don’t over mix .
You are going to have to make the balls by squeezing the dough in your hands.
If you grind the nuts in a blender be sure to use pulse or you will end up with nut butter too sticky to really make a dough with.
I substituted half the powdered sugar with swerve powdered sugar substitute and they come out fine.
If they are larger than whatever size yields a count of 48 just add a few more minutes to the bake time.
A tasty cookie that is somewhat fragile. It took me an hour and a half to make these counting the time to grind the nuts and do two sheets of cookies.
Reply
I’ve not experienced my dough being that dry. Glad you enjoyed them regardless! 🙂
Paige Jones
Do I measure to pecans out before chopping them or do I chop them and then measure?Reply
Julie Hicks
You chop them and then measure.
Chop then measure. If a recipe reads like, 1 1/4 cups chopped pecans, you chop then measure. If it reads 1/4 cups pecans, chopped, you measure then chop. Does that help?
Frank
Made them this morning, delicious!
Reply
So glad you enjoyed them!
Cathy
Mine spread out and didn’t keep the ball shape. That has never happened. Do you know why?
Reply
It’s either not enough flour or butter that’s too warm. Refrigerating the dough should help.
Mary Johnson
If I half the recipe will they turn out alright?
Reply
They certainly should! Enjoy!
Stacey
Absolutely delicious. Just like my moms except she uses walnuts.Reply
So glad to hear you enjoyed them!
Debra Strum
These cookies (our family refer to them as Butter Ball Cookies) and Candy Cane Cookies are “Must Make” Christmas Cookies every year. Hope you and yours have a wonderful Christmas Season.
Reply
Merry Christmas, Debra!
Holly Bickle
I made a batch of these today for the first time! They are delicious. However, I’m not going to call them Pecan Snow Balls. Mine didn’t stay in a perfect ball as they baked. So, I’m going to call them Pecan Sandies. Regardless of shape, I will definitely be using this recipe again!Reply
Glad you enjoyed them, regardless!
Pat Sattler
I have been making Snowball cookies for the past 60+ years and recently purchased a bag of White Lily all-purpose flour and thought I would try out your recipe. The only difference was your recipe calls for 1 cup powdered sugar and 2 cups of White Lily all-purpose flour; my tried and true recipe calls for 1/2 cup powdered sugar and 2-1/4 cups King Arthur all-purpose flour. I followed your recipe exactly and much to my disappointment, your snowball cookies were more like thick pancakes! What happened? White Lily is made from soft winter wheat and King Arthur is made from hard red winter wheat. I would appreciate your professional opinion. I just read the other comments and Sheila and I have the same problem. I’m wondering if Sheila and I purchased a bad batch of flour.
Reply
Hi, Pat! Let’s see what we can figure out… Two questions: What temp was your butter? Room temp? Cold? etc. AND What method did you use to measure your flour? Did you sift it?
Pat Sattler
The butter was at room temperature. I take the butter from the refrigerator the night before and leave it on the cupboard so it will be at room temperature in the morning.
I spoon the flour into a standard measure and then sift it. I do not re-measure it. I always sift the flour after measuring it as many recipes call for baking powder or soda and I want to be sure the leavening agent is completely mixed in the flour.
lSounds like you did all the right things. In this case, I think the butter was probably too warm. While it’s standard to use room temp butter for most baking, in this case, butter that’s cool won’t melt and spread as quickly. I think chilling the dough would be the best best before scooping and baking. Hope that helps!
Barbara
My first tray flatten. I did not chill the dough because there was no step encouraging that step. My butter was room temp. So, I placed a tray of rolled cookie dough in the refrigerator for 30 minutes. They still spread but not quite as much. I wish they resembled snow balls for what I’m planning.
I totally understand. With so many variables, it’s really hard to say exactly what the issue was. Refrigerating the dough is just a common troubleshooting step when cookies spread too much.
Sharon Wasick
We let our dough sit in the fridge for a day or two . We feel it intensifies the flavor a bit more. This is the only cookie I must have at Xmas time!
Reply
I’ll have to try that!
Brenda Reed Birdsall
I have made this recipe for years.. I noticed in this recipe it said nothing about chilling the dough… That was probably the problem.. I have always chilled the dough. Hope this helps.
Agreed! I typically do not have to chill the dough, but if folks find the cookies spread too much, this is the best solution.
Ruth Eggert
HI…read the comments about flat not round cookies..I like to make cookie dough the night before…and refrigerate! This intensifies the flavors and provides a round cookie shape. Other things that factor in, preheat your oven to the correct temp, use a cool cookie sheet to place the balls on. When you bake with butter…and you want it to keep a form, it must be cold. Room temp butter…will flatten your cookies.
Great tips!
Jennifer
My mom always made these as part of her Christmas cookie package. I never even tried them–as a kid I automatically decided I didn’t like them. Then as I got older, I made them for Christmas since my mom couldn’t physically do it anymore. I had to try it. I was hooked. These are now my favorite!Reply
They’re so delicious!
Margie sanders
Thank you for your recipe, i love these cookies, i love all your recipes, keep up the good work, best cookie ever,Reply
Thanks, Margie!
Suzanne Gower
This is the BEST cookie recipe ever !! My favorite Christmas cookie !!And yes, I believe that white lily flour makes a big difference in the final product. They are so delicious that I just want to make them right now!! Merry ChristmasReply
Thanks, Suzanne! Merry Christmas!
Sheila
Well mine look like biscuits! Followed recipe exactly and they are definitely not balls!!!
Reply
Oh no! What kind of flour did you use? And when you say “biscuits”, do you mean they flattened?
Sheila
White Lilly All Pupose. They look like regular sugar cookies, not balls but they taste great!!
Sounds like the ratios might have been off – too much butter or too little flour. Did you try refrigerating the dough some?
Felecia
Haven’t had these little gems in so long, can’t wait to make them. Especially great that the ingredients are staples so this will be an always on hand recipe.
ThanksReply
Hope you enjoy!
Denise
I have been baking these for over 30 years. Love them! My recipe calls them “Christmas Balls” (Betty Crocker or BH&G book) and we dip them in red and green colored sugar. So so good!!Reply
Love that idea to make them even more festive!
Sue
These are the best cookie for Christmas baking. My family and friend wait all year for me to make these Pecan Snowballs. Just finished making a double batch and will freeze them until the big day. Thanks so much for sharing the old fashioned but tried and true recipes. Merry Christmas to you and your family !
Reply
Merry Christmas, Sue!
Pamela Stuart
I only have salted butter. Will this work? Should I lower the amount of salt call for in the recipe, if so by how much? Thank you so much for being so helpful.
Yes! I’d just eliminate the other salt entirely. Enjoy!
Pamela
Thank you I can bake them now.
Enjoy!!
Michele Burt
Can you use this cookie recipe for thumbprint cookies?
Reply
Hmmm… I’m honestly not sure. I would guess it would work, but can’t say for sure since I’ve never tried it.
Denae
Hi Stacey,
I make this recipe every year at Christmas for my family and friends. Each year I have to increase the amount since they are such a big hit. I’m having to do 2 separate triple batches this year, since we didn’t get together last year due to Covid. My family has renamed these to “crack balls” though. Love this recipe!!Reply
That’s awesome! I just love hearing that!
Sue
I haven’t made these as yet but I plan to…I wanted to know how to store them and how long do they last?
Reply
Store them on the counter in an airtight container for a week. They can also be frozen. When freezing them, I typically toss them in some more powdered sugar when I thaw them.
Sonia Mejias
Thanks for the recipe. So deliciousReply
Thank you! Glad to hear you enjoyed them!
Elizabethann
This is the second time I have made these in less than 2 weeks. My husband loved all the pecans and the texture. Much better than the recipe I usually use. Thank you!!
Reply
Awesome! I’m so glad that y’all have enjoyed these!!
Abbie
Gm how many servings does this recipe yield?
Reply
You should get about 48 cookies from this recipe. Enjoy!
Debbie Strum
I’ll be starting my Christmas baking tomorrow and will be using your recipe. My mom found this cookie recipe in her 1948 Woman’s Home Companion Cookbook with the name Butter Balls. We make them every Christmas along with Candy Cane Cookies. For our family it just wouldn’t be Christmas without them.
Reply
Debbie, I sure hope you’ll enjoy them!! Great to hear from you!!
Debbie Strum
Hi, Stacey… Stopping by again to let you know that I am enjoying your recipe for these Pecan Snowball Cookies!! I followed your recipe quite closely except for a couple things. LOL I’m a huge fan of toasting the pecans before chopping and used Gold Medal flour even though I am now living in the South and COULD have grabbed a bag of White Lily. Some habits die hard, I guess. Followed your advice on baking temp and length of time. They turned out perfectly. 🙂 So glad you shared this recipe with us.
Yes, toasting the pecans does elevate the flavor a bit! Thanks for the reminder!
Shannon
Sorry for this question, I’m new to baking. Do you measure the pecans before or after chopping?
Reply
No, this is a great question. In this case, you measure the pecans after they chopped. 1 1/4 cups finely chopped pecans means measure them after chopping. 1 1/4 cups pecans, finely chopped, means chop them afterwards. Hope that helps!
I haven’t made these in years! Thank you for bringing such a great memory back. It’s a small memory but will become a tradition for one of my grandsons and me. These are his favorite cookies and he’s only asked me a couple of times in his 14 years to make them. I think I will make these a Christmas tradition with him this year and every year from here on out!Reply
Love hearing that! Those sweet traditions are so important!
Margi
Mom married into a Swedish family and his mother called these Swedish Snowball. She made dozen different cookies but these were the only one’s I remember. My mom baked these for 40+ years and I’ve been baking these for 60 years and hands down the best and favorite cookie. But living up north we made these most years with black walnuts. But the price of that product put it out of my budget and pecans are the prefect substitute. I have made these ahead and frozen the dough with no problem. I start making dough in Nov and bake in December. Can’t seem to find White Lily except for the self-rising but will keep a look out for it.Reply
Thanks for sharing that sweet memory!!
Sara
Can you make the dough the night before and bake the next day?
Reply
I’ve not tried that, os I can’t say for sure.
Brenda Reed Birdsall
Yes, you can make the dough the day before… Just wrap tight in saran wrap and chill. With the butter being cold, they do maintain a more “ball type” cookie and dont spread out. Im 75 years old and have made this cookie for at least 50 years.. My favorite.
Thanks for jumping in to help!
rovena fernandes
The snow balls look awesome and I am gonna try it , just wanted to know if we need to add baking powder or baking soda
Reply
Nope, they’re perfect without it. Enjoy!
hello, I made like what you had experienced with white snow pecan balls and I checked
them in the oven and it failed HOW do you do the balls are perfect ? of BELIEVEING
THE LILY WHITE FLOUR seems not work you said “all-purpose flour and don’t see it
mine see “white blended enriched flour it may seems not related to the white pecan balls where
you got the ALL-PURPOSE FLOUR FOR LILY WHITE FLOUR ? I am disappointed. someone
made them for Christmas party . please explain more specific how do you did to them ? something.
missed one .Reply
I’m not sure I understand what you’re asking. Are you saying the cookies spread while they where in the oven?
Charleen Adams
I have never made snowball cookies.(gasp)! You can be sure Iam going to give them a try.loved your Apple pecan chewies. DELICIOUS.Enjoy the recipies I have tried. Going to make the Apple Nut cake next. You know how it goes. So many recipies,so little time!!
Thanks so much, Charleen! I hope they all turn out great for you!!
Gabby
I’m having a hard time finding White Lily flour in my area. What other type of flour do you recommend?
Reply
White Lily is my favorite, but any soft wheat flour will work.
pedro tapia
This are exactly as the Mexican Wedding Cookies
Reply
Isn’t it funny how one recipe can have some many different names?
Kaitlyn
How many cookies does a batch make?
Reply
About 3 dozen depending on the exact size. Enjoy!
Sarah
Has any one had any success freezing the dough or the finished cookie? Please let me know! Thanks!
Reply
I’ve not tried it, but hopefully someone else will chime in for us.
Sarah
Just an FYI – you can most definitely freeze these! I’ve made several batches recently and froze them. When I take them out I just freshen them up with some more powdered sugar and they’re great! I also started flattening the dough balls with the bottom of a cup to make them easier to store in the freezer after they have been baked.
Awesome! Thanks for sharing!
Brenda Reed Birdsall
Cookies freeze well… Ive not froze the dough before, but I dont see why it wouldnt be fine to do that.
Stacey, Thank you for the receipt , fabulous cookie, . I went back in the kitchen to get myself another cookie and was not surprised to see they were gone. No big deal , I just made another batch. All your receipts are winners around my home.
Thank you,
Lynn Schultz
Canton, GeorgiaReply
So glad to hear you enjoyed them!!
Janet
Stacey, I’ve made these a lot over the years, but your recipe is the very best!! Merry Christmas and Happy Holidays!!
Reply
Thanks so much, Janet!! Merry Christmas!
Jane
We had our annual family cookie bake at my house this past weekend. We made 6 batches of these cookies! Yes! They are a family favorite! Love your recipe! Thanks Stacey!
Reply
Wow! That’s a lot of cookies! So happy to be a part of your traditions!
I am making these tonight! Great recipe and I like the 1 1/4 cup measurement of finely ground pecans for these! A few recipes call for one cup. I also LOVE the Pampered Chef Measuring Scoop and I am a rep for PC 🙂 Happy Holidays, ty for this!
Reply
Stacey, these look like a staple Christmas cookie. Yum!
I just made Peppermint Pretzel Bark yesterday.Reply
Yum!
Linda T
I noticed you used White Lily flour for this recipe – and it is a fabulous flour for baking! It will make the most tender cookies (and biscuits!). It is a soft, winter wheat, type of flour and will have a lighter and more delicate crumb than any other regular flour. By the way- my daughter baked these cookies and they were pure delight! Much better than my annual butter pecan recipe. Thanks to you, I’m switching recipes!
Reply
You are so right – there’s nothing quite like White Lily! I hate to break up your tradition, but I’m glad you enjoyed these! 🙂
Devyn
Can I make these in advance and freeze them until Christmas? They look amazing.
Reply
Yes. Just make sure they are airtight and you’ll probably want to re-coat them with the powdered sugar before serving.
Dawn
I followed the recipe, but…..can you please tell me why my cookies lost their shape and were no longer “snow balls”. They flattened out a bit while baking.
Reply
Hmm… there are so many reasons it could have happened. The butter could have been too soft, they could have baked too long at a low temp. How did they taste?
Kathy
I’ve had this happen to me before. And the reason was always one of these two: I always make these cookies in double batches, and either when I doubled all the other ingredients, I forgot to double the flour, or I remembered to double the flour, but I still didn’t put in enough cups of it, because I just can’t count!
Great tip!
Joyce Giordano
I have found that if you shape the balls on the cookie sheet, then chill (I do 15 min. in the freezer) before baking, they retain their shapes much better. You can take the cookie sheet of cookies directly from the freezer into the oven.
Thanks for helping out!
Stella Wilson
I’ve made these cookies for years with one difference. I use self rising flour. I think it might have more salt than just the amount called for in the recipe. I love the saltiness with the sweetness. Either way, these are the best cookies on earth. Thanks
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Susan Prenatt
My Mom passed away in 2001, and this was a cookie she always baked at Christmas. When I left home, she took the time to write down her recipes, and put them in a book for me and my sisters. It became a prized possession, and as time went on, and I moved again, the book got packed. After unpacking, I realized that I could not find that precious book. I searched online for many months to find something similar, but nothing came close to that simple recipe. I finally found the box containing Mom’s recipe book, but I could not resist telling you that yours is the genuine article. These evoke memories of family and love to me. Thank you so much!
Reply
Thanks so much, Susan! Those types of recipes are my absolute favorite!
Sophie Pandi
Like you all said never mind what these are call they are delicious.
Because i am Greek i like to shear with you one little secret to make the perfect Kourabiedes. The secret is that you start by beating the butter (in room temperature )on it’s own for thirty minutes .It’s best to use an electric mixer because to do it by hand is very tiring .After that you just add the rest of the ingredients .Do not expect a soft easy to manage mix.It will be quite hard .The rest is as you know it .Beating the butter for 30 minutes makes it very light and as a resold the cookies will be crispy and then melt in the mouth .Here in Greece we use almonds ,which before are added to the mixture are baked in the oven for 15 minutes at 140 C”.Good luck to all of you and have a marry Christmas .Reply
Thanks for the tips, Sophie!
Mary Lynn
Just discovered this blog today via The Country Cook. The name, Pecan Snowballs, caught my attention as we have another snow day here in NE Ohio (GRIT transplanted north of M-D line). Since we are not able to go out or at least not for very long, this will be a great treat for the kids to make. We have a lot of pecans from my brother in MS and all the other ingredients on hand. My mom has made these for years at Christmas mostly, however, they are great for showers, etc. She also puts a small cherry in the center and rolls the dough around it. So a little cherry surprise nestled in all that buttery, pecan and sugar goodness. Thanks for the idea of yummy snow day activity with the kiddos!
Reply
Welcome! The cherry sounds like a delicious addition! I’ll have to try that next time.
Clara
My favorite. We call them Granny’s Cookies since Mother always made them. I’ve been making them for fifty plus years. For the past few years I’ve formed them, frozen them on a parchment-lined baking sheet and stored them in freezer bags until I’m ready to bake. Freezing changes neither the texture nor taste.
Reply
Wonderful tip! Thanks for sharing!
Jenica Westerman
Is it best to freeze the dough before baking or freeze the cookie after its baked?
If it is best to freeze the dough before baking- is it best to freeze the dough in one large ball or as separate already separately rolled balls?
You can do it either way. If you decide to freeze the dough, portion it out a just like you’re going to bake them and freeze them on a sheet pan until hard, then transfer to a freezer bag for long term storage.
Susan
These are my all time favorite holiday cookies! My Mom made these every year for our family Christmas party, among other goodies, yet, out of all the goodies available, these were always my favorite. I got the recipe from her when I moved away from home, and continue to make them for the holidays. Sadly, nobody else I know makes these cookies, so I was happily surprised to see that you did a post on them.
Reply
We sure love them! I love hearing other people’s connections to food like this. Thanks for sharing!! Merry Christmas!!
Sara Garrett
Thank you for this recipe, you gave me back something..well someone, I lost a long time ago. When I was child every Christmas my grandmother would make these and tonight I was able to be with her again. I cried after I took the first bite. Thank you so much.
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Susan
Awww, Sara, what a beautiful memory. Thank you for sharing it.
Sara, what an amazing and sweet memory. I’m so glad that I was able to give a little of her back to you. Merry Christmas, friend!!
Nancy Fintak
Ive been making these for about 40 years. (I’m 58) They are also called Mexican Wedding Cakes or Russian Teacakes. Whatever they’re called they are tasty bite size buttery sweet treats and are great with tea.
Reply
They have lots of different names, but are so, so good!
Jessica
I made these today and oh my goodness! To die for! And the kids love em! I’m so glad I found these on fb!
Reply
SO glad they turned out well for you!
Lena Kelley
Hi Stacey,
I have not bought any brownie mix since I started using your Scratch brownies recipe! They are wonderful and so easy to make! I started using them in my Pampered Chef square brownie pan and I just wanted you to know it doesn’t take as long in that kind of pan. I think mine was only done after 20 minutes! They are just the right size to take for goodies to any doctor’s office. Thanks again for the great “Scratch Brownies” recipe. Merry Christmas!
Lena KelleyReply
Lena! I’m just tickled you’re enjoying that recipe so much! It’s amazing out easy and delicious homemade can be! Thanks for letting me know about that pan. I have one, too!
Sylvia
Hi Stacey,
These cookies are very similar to the Greek Kourabiedes my late mother-in-law made. The Greek method is to prepare a bed of powdered sugar on a sheet pan lined with waxed or parchment paper. She would put the sugar into a strainer and sift it on to completely cover the pan. As the warm cookies came out of the oven she sat them one by one onto the sugar covered pan. Then she sifted more powdered sugar over them until they were totally covered. She made these by the hundreds every Christmas and gave them away as gifts. She put each one in a white paper cupcake liner. They are absolutely delicious and they will explode in your mouth when you eat one. We used to laugh because you couldn’t sneak one…the sugar down the front of your shirt was a dead give away. She made them when I married her son 49 years ago. It was so funny to see all those ladies and gentlemen with white powdered sugar down the front of their beautiful clothes.
I send you wishes for a very Merry Christmas. May God continue to bless you and your family.Reply
What a wonderful memory! They sure are messy but totally worth the sugar dribble. Thanks so much for sharing, Sylvia! Merry Christmas!
Joanne
One of my favorite cookies, and a must have cookie for Christmas! Thanks Stacey!
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I agree!
Winnie Mom
My recipe is very similar. Sometime I would roll out in little fingers for weddings and parties. Other times would make smaller and flatten just a bit for “wedding cookies”. No matter the shape they are wonderful. I like your idea of making a little bigger and calling them snowballs. The nuts do have to be finely chopped. I thought I was the only one with a nut chopper like yours. Have had it for years and works wonderful for these. Thanks for the recipe.
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They are so versatile!
Pearl DeLaPena
I also have the exact chopper. So easy to use love it
These have been a must-have favorite in our family for years!
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Yes! Our too!
Betsy
Thank you for posting this Christmas favorite! I was shopping yesterday and looked all around for this cookie I expect to be out there this time of year, but didn’t see a one. I’ll just make my own! You make it look so easy; I can hardly wait to get started!
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They are super easy and super delicious!
We decided to scale down our baking list this year but I refuse to go without these cookies! They are the best.
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They are a MUST!
Mia
They are a MUST always????
Stacey, I love these classic cookies, yours look delicious!
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