Toffee Snowballs Russian Teacakes Or Mexican Wedding Cookies Recipes

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TOFFEE SNOWBALLS (RUSSIAN TEACAKES OR MEXICAN WEDDING COOKIES)

A tasty twist on a traditional treat. A friend passed on the recipe she had found online. I tweaked it to fit what I had in the pantry. The original recipe called for chopped Heath bars instead of the toffee bits and mini chocolate chips.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 33m

Yield 36-48 serving(s)

Number Of Ingredients 10



Toffee Snowballs (Russian Teacakes or Mexican Wedding Cookies) image

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.

Nutrition Facts : Calories 143.8, Fat 11, SaturatedFat 4.5, Cholesterol 14.8, Sodium 69.1, Carbohydrate 10.9, Fiber 0.9, Sugar 4.7, Protein 1.5

1 cup real butter, at room temperature
5 tablespoons sugar
2 teaspoons vanilla
1 tablespoon water
1/4 teaspoon salt
2 cups flour
2 cups finely chopped pecans
3 ounces toffee pieces
3 ounces mini chocolate chips
powdered sugar, for rolling cookies

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



Wedding Cookies (Snowballs, Russian Tea Cakes) image

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.

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup pecans, chopped
powdered sugar, for rolling

BUTTERY MEXICAN WEDDING COOKIES

Make and share this Buttery Mexican Wedding Cookies recipe from Food.com.

Provided by Cupcake-Princess

Categories     Dessert

Time 45m

Yield 2 1/2 dozen

Number Of Ingredients 5



Buttery Mexican Wedding Cookies image

Steps:

  • Preheat oven to 275 degrees. In a large mixing bowl with an electric mixer on medium speed cream together butter and sugar until smooth. Beat in vanilla. Gradually add flour and mix just until blended. Stir in pecans.
  • With floured hands roll dough into 1 inch sized balls, continue to dust your hands with more flour as you make more balls. Place balls 1 inch apart onto ungreased baking sheets.
  • Bake for 30 to 35 minutes. When cool enough to handle, but still warm roll cookies in additional powdered sugar. Place cookies onto cooling racks to cool completely.

Nutrition Facts : Calories 1369, Fat 105.9, SaturatedFat 49.5, Cholesterol 195.2, Sodium 525.1, Carbohydrate 97, Fiber 6.5, Sugar 25.7, Protein 13.8

1 cup butter, softened
1/2 cup powdered sugar, plus more for rolling baked cookies in
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands with
1 cup pecans, finely chopped

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



Mexican Wedding Cookies image

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

1/2 cup pecan halves
2 1/2 cups confectioners' sugar
pinch of salt
1 cup unsalted butter
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour

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