Best 5 Toffee Snowballs Russian Teacakes Or Mexican Wedding Cookies Recipes
Indulge in a trio of delectable holiday treats with these Toffee Snowballs, Russian Teacakes, and Mexican Wedding Cookies. Embark on a culinary journey across cultures, as each recipe promises a unique taste sensation. Toffee Snowballs captivate with their buttery shortbread crust and rich toffee filling, while Russian Teacakes delight with their nutty flavor and powdered sugar coating. Mexican Wedding Cookies, also known as Polvorones, enchant with their melt-in-your-mouth texture and delicate vanilla aroma. These timeless classics are perfect for festive gatherings, holiday cookie exchanges, or simply savoring the warmth of the season. Embrace the spirit of the holidays with these irresistible treats, each offering a distinct charm that will leave you craving more.
Here are our top 5 tried and tested recipes!
RUSSIAN TEA CAKES
There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
SNOWBALLS II
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
- Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g
MEXICAN WEDDING COOKIES
This recipe was brought to The Times in a 1990 article about traditional Christmas cookies, but we think these butter-rich confections are delicious any time of year. Sometimes called Mexican wedding cakes (or polvorones or Russian tea cakes or snowballs), their provenance is often debated, but this much is true: they are dead-simple to make and addictive to eat. This version is done completely in a food processor, so you can clean-up in minutes, and get to the important business at hand: eating cookies and licking your fingers.
Provided by Dena Kleiman
Categories dessert
Time 35m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.
- Scrape dough into a bowl. Cover tightly and refrigerate one hour. 3. Preheat oven to 350 degrees.
- Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 1/2 inches apart on ungreased cookie sheets.
- Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 14 milligrams, Sugar 12 grams, TransFat 0 grams
WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)
POPULAR cookies at parties, weddings or on a cookie tray. They melt in your mouth! Very impressive and addictive! I have been making these cookies for 45 years. These are also the same cookies that our dear "Meme" calls butter balls. Yield is approximate as it depends on how large you form each cookie. I have never known anyone to not like this cookie! I have always used real butter for this recipe.
Provided by Seasoned Cook
Categories Dessert
Time 27m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Blend softened butter with powdered sugar. Add vanilla.
- Mix in salt, baking powder, flour and chopped pecans.
- Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
- Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
SNOWBALL TRUFFLES
Festive fun for the kids, these snowy truffles are great to give as gifts and fun to make in school holidays
Provided by Tana Ramsay
Categories Dessert, Treat
Time 35m
Yield Makes 30 truffles
Number Of Ingredients 3
Steps:
- Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl. Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the fridge until the mixture is solid, about 2 hrs.
- Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the coconut onto a plate and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.
Nutrition Facts : Calories 111 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
Tips:
- If you want a chewier cookie, chill the dough for at least 30 minutes before baking.
- For a crispier cookie, bake them for a few minutes longer.
- Don't overmix the dough, as this will make the cookies tough.
- Be careful not to over-brown the cookies, as they will continue to cook after being removed from the oven.
- Allow the cookies to cool completely before rolling them in powdered sugar.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These snowball cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are also a great way to use up leftover nuts and chocolate. With their delicate flavor and melt-in-your-mouth texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these snowball cookies a try. You won't be disappointed!
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