Toffee Snowballs Russian Teacakes Or Mexican Wedding Cookies Recipes

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.

WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)

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.

TOFFEE SNOWBALLS (RUSSIAN TEACAKES OR MEXICAN WEDDING COOKIES)

Steps:

• Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
• Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
• Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
• Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.

GLUTEN FREE SNOWBALL COOKIES | THEY MELT IN YOUR MOUTH!

Steps:

• Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
• In a large bowl, place the flour, xanthan gum, cornstarch, 2/3 cup confectioners' sugar (77 g) and salt, and whisk to combine well. Add the finely chopped nuts and whisk again to combine.
• Add the butter and vanilla, and mix until well-combined. I find that pressing down on the butter with the back of a spoon helps to distribute it throughout the dough.
• The cookie dough will look somewhat sandy, and will clump in places. Add water by the teaspoonful, mixing after each addition, and mix to combine until the dough holds together when scoop or squeezed.
• Scoop the dough by the heaping tablespoon (an overfull #70 ice cream scoop is ideal here, but two spoons work well, too) onto the prepared baking sheet, leaving about 1 1/2-inches between pieces.
• Roll each piece of dough into a round gently between the palms of your hands. Don't pack the dough; just shape it.
• Place the remaining 1/3 cup (38 g) confectioners' sugar in a small bowl and place the balls of dough, one at a time, in the sugar. Toss to coat completely in the sugar and return to the baking sheet.
• Place the baking sheet in the freezer for about 5 minutes or until the cookie dough is firm.
• Place in the center of the preheated oven and bake until the cookies are set in the center and firm to the touch (they will be fragile, but shouldn't be wet), about 12 minutes.
• Sometime between 10 and 12 minutes, the cookies will take on a slightly crackled appearance on top. Remove the baking sheet from the oven and allow to cool completely before rolling in more confectioners' sugar (optional) and serving.
• These cookies can be stored for at least 3 days in a sealed glass container at room temperature. For longer storage, seal tightly in a freezer-safe container and place in the freezer.
• For best results, don't toss in extra confectioners' sugar before freezing. Defrost completely at room temperature before tossing in sugar a final time.

RUSSIAN TEA CAKES (SNOWBALLS)

Steps:

• Heat oven to 400 degrees 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. VARIATION: Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350 degrees F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough. NOTE: To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe. If needed, chill dough before rolling into balls. When rolling dough into balls, use a light touch, and do not handle very long. The dough will get hard, and become almost rock-like after baking if you over-handle. This has been a family favorite for almost 30 years. Once you start eating them, you cant stop. I've seen and tasted many other recipes for "Snowball" cookies, but none have measured up to this one. I've had many "rocks" in my time! From The Betty Crockers Picture Cook Book. First Edition (Ninth Printing), published by McGraw-Hill Book Company, Inc. ~~at; 1950. Recipe typed in by Bobbie Beers. Posted to MM-Recipes Digest V3 #260 Date: Sun, 22 Sep 1996 21:47:06 -0400 From: BobbieB1~~at;aol.com