Snowballs Aka Meltaways Or Russian Tea Cakes Recipes

RUSSIAN TEA CAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

RUSSIAN TEA CAKES

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.

RUSSIAN TEA CAKES

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, use an electric mixer to cream together butter, vanilla, almond flavoring and sugar.
• In a separate bowl, sift together flour, baking soda and salt. Add flour mixture to the butter mixture and mix to combine. It will look crumbly at first, but keep mixing until it comes together in a thick dough. Mix in walnuts.
• Shape dough into balls (about the size of golf balls). Place about 1 inch apart on parchment or silicone-lined baking sheets.
• Bake for 10-12 minutes, or just until set and firm to the touch (but not browned). Allow the cookies to cool for a few minutes, then roll the warm cookies in powdered sugar. Transfer to wire racks to cool completely. Once cool, roll the cookies in powdered sugar again.

RUSSIAN TEA CAKES

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Cream butter in a large mixing bowl. Add the vanilla.
• 3. Gradually add 1/2 cup confectioners' sugar. Beat until light and fluffy.
• 4. Sift the flour. Measure, then sift again with the salt. Add gradually to the butter mixture.
• 5. Add the pecans and mix well.
• 6. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
• 7. Bake for 20 minutes or until edges are very lightly browned.
• 8. Remove the cookies from the baking sheets. After 5 minutes, roll in powdered sugar while still hot.
• 9. Cool completely and roll again in powdered sugar before serving.
• 10. Store in covered container.

SNOWBALLS (AKA MELTAWAYS OR RUSSIAN TEA CAKES)

Steps:

• Cream butter with sugar.
• Add flavoring.
• Gradually add flour, mixing in thoroughly.
• Stir in nuts, chill.
• Form teaspoonfuls of dough into balls.
• Bake on ungreased sheet 20 minutes at 350 until PALE golden color.
• Roll while still warm in powdered sugar.
• Can also roll again in powdered sugar after they're cool.

CHOCOLATE CHIP SNOWBALL COOKIES

Steps:

• In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, ¼ cup of the powdered sugar, and vanilla on medium speed until smooth. Add the flour and salt and beat again on medium until completely combined. Add chocolate chips and stir with a spatula until evenly dispersed. Cover bowl with plastic wrap and refrigerate at least 1 hour and up to 3 days.
• When you are ready to bake the cookies, preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• Roll dough into approximately 1" balls using a cookie scoop or a Tablespoon measure (I use this #50 cookie scoop for all of my standard size cookies). Bake until set, about 10-12 minutes. You do not want cookies to brown at all. Remove from oven and transfer cookies to wire rack. Allow to cool until you are able to handle the cookies. Roll warm cookies in remaining ½ cup of powdered sugar. Return cookies to wire rack and allow to cool completely. When completely cool, roll in powdered sugar again. Cookies remain fresh in an airtight container at room temperature up to 2 weeks.