These melt-in-your mouth cookies are called many names: Russian Tea Cakes, Mexican Wedding Cakes, Pecan Balls, Snowdrops, and Snowballs. This recipe is from my The Joy of Vegan Baking cookbook by Colleen Patrick-Goudreau.
Brayden and I made these little fun cookies and they turned out great. Try them, they are not hard to make and they are super flavorful.
1 cup non-hydrogenated nondairy butter (I use Earth Balance)
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups unbleached all-purpose four, sifted
2 cups raw pecans, finely chopped
2 cups confectioners’ sugar, sifted
Preheat the oven to 300 F. Line 3 cookie sheets with parchment paper or use 3 non-stick cookie/baking sheets.
With an electric hand mixer or by hand, cream the butter, granulated sugar, and vanilla until light and fluffy, 1 to 2 minutes. Add the flour, and mix until thoroughly combined. Add the chopped nuts and mix until well blended, about 30 seconds.
Measure out generously rounded teaspoonfuls of dough and roll them into balls. Place the balls about 1 inch apart on the cookie sheet. Bake until they just begin to turn golden, about 30 minutes. To test of doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center.
Roll the cookies in the confectioners’ sugar while they are still warm, then cool on the cookie sheets. Serve when cooled.
Yield: 3 cookies
Just a tip: The easiest way to coat the warm cookies in the confectioner’s sugar is to add the sugar to a large bowl and gently toss the cookies around in the sugar. You can also place everything in a plastic baggie and give them a shake. Just be careful not to knock them around too much.