Russian Tea Cakes (Mexican Wedding or Snowball Cookies)

A Little History

These cookies have been cherished across many cultures. In Greece, they’re known as kourabiedes and shaped into crescents. Eastern Europe offers Viennese crescents, and along the East Coast of the United States, you might hear them called Snowballs or Pecan Sandies because of their powdery coating.

The name “Russian Tea Cakes” may have originated from 19th-century Russian tea culture, where tea was often served with sweets or small cakes. During the 1950s, the term “Mexican Wedding Cookies” became more popular in the U.S., possibly to avoid Cold War associations with Russia. Whatever the name, the recipe has remained a buttery, nutty classic for generations.

Why You’ll Love These Cookies

• Simple, reliable recipe with everyday ingredients

• Buttery, tender texture that melts in your mouth

• Beautiful on Christmas platters or in gift tins

• Easy to make ahead and freezes well

Tips for Success

• Measure flour lightly: spoon into the cup and level it off for accuracy.

• Chop nuts finely so the dough holds its shape and bakes evenly.

• Roll the cookies in powdered sugar twice: once while warm for a light coating, then again after cooling for a snowy finish.

• Avoid over baking; they should remain pale with lightly golden bottoms.

• If the dough feels too soft, chill for 20-30 minutes before rolling.

Variations

• Use pecans, walnuts, or almonds for different flavors.

• Add ½ teaspoon almond extract or 1 teaspoon grated orange zest for a festive twist.

• Make them nut-free by using finely shredded coconut instead.

Storing and Freezing

• Store cookies in an airtight tin at room temperature for up to a week.

• Freeze baked cookies for up to 2 months; thaw in the container to retain the coating.

• Unbaked dough balls can also be frozen. Bake directly from frozen, adding 1-2 minutes to the baking time.

Serving Ideas

Arrange these cookies on a pretty silver or holiday tray, package them in small tins lined with waxed paper for gifting, or serve them with coffee or tea after dinner. They add an old-fashioned, comforting touch to any gathering.

Russian Tea Cakes Recipe

Yields: about 48 cookies | Prep Time: 15 minutes | Bake Time: 10–12 minutes

Ingredients

• 1 cup butter, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 2 1/4 cups sifted flour

• 1/4 teaspoon salt

• 3/4 cup finely chopped walnuts or pecans

• Additional powdered sugar for rolling

Directions

Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.

Cream butter and powdered sugar until light and fluffy. Stir in vanilla.

Whisk together flour and salt. Gradually add to the butter mixture until blended. Stir in nuts. If dough feels soft, chill for 30 minutes.

Roll dough into 1-inch balls and place 2 inches apart on baking sheets.

Bake 10–12 minutes, until bottoms are lightly golden. Cool for 5 minutes.

Roll warm cookies in powdered sugar, then transfer to wire racks to cool completely.

When cool, roll again in powdered sugar for a snowy finish.

Nutrition (per cookie)

Approximate values for a 1-inch cookie: 75 calories, 5 g fat, 7 g carbohydrates, 1 g protein, 1 g sugar, 35 mg sodium. Values may vary slightly depending on nut choice and sugar coating.

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