These cookies are known for several different names such as Russian Tea Cakes, Italian or Mexican wedding cookies, and butterballs but I have always referred to them just as wedding cookies so let’s keep it simple and call them that, shall we? Wedding cookies are a classic cookie that has been around forever. Not only are they common around the holidays with their snowball like appearance but they are also popular at weddings, baptisms and other festive occasions.
These cookies remind me of Christmas at my aunt and uncles house. Every year my aunt, alongside her daughters, makes batches of these cookies for their annual Christmas Eve party. Having these cookies around for the holidays was a tradition started by her grandmother. After she passed away my aunt kept the tradition going because for them it wouldn’t be a cookie platter without these delicate white treats.
Wedding cookies are tender, crumbly, full of chopped pecans, and covered in a blanket of confectioners’ sugar. Sometimes ground almonds is used in place of the pecans. They are light, resembling that of a shortbread cookie, with a rich buttery flavor. Making these cookies is surprisingly easy. I simply use a tablespoon to scoop out the dough in order to make the cookies evenly sized. Your family will love these melt in your mouth cookies and whatever you choose to call them they will be a hit on your holiday cookie platter.
- 2 cups plain flour
- 2 sticks melted butter
- 2 cups chopped pecans
- 5 tablespoons sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla
- powdered sugar (approximately ¾ cup)
- Mix all the ingredients except for the powdered sugar in a large bowl.
- Use a tablespoon to scoop out the dough and form into balls.
- Bake on a greased baking sheet at 325 degrees for 15 minutes. Balls should be slightly golden when done.
- Add the powdered sugar into a small bowl. Roll balls in sugar till covered.
- Cool and store in an air tight container.