Snowballs II

Snowballs II

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"These are technically Mexican Wedding Cakes or Russian Teacakes, but my grandmother gave up on us calling them that years ago!"
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45 m servings 135 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
  3. Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.


  • Cook's Note:
  • Variation: sometimes for Christmas, Grandma would also add some crushed candy canes. Add finely crushed candy canes to the confectioners' sugar used for the final dusting.


  1. 351 Ratings

Most helpful positive review

I've been making these for years but had lost my recipe. This is identical to what I'm used to making....absolutely delicious! A few hints for bakers trying this the first time....use real butte...

Most helpful critical review

Easy to make, hence 2 stars. Tasteless, powdery & dry, even tho I undercooked them. Sorry :(

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Most positive
Least positive

I've been making these for years but had lost my recipe. This is identical to what I'm used to making....absolutely delicious! A few hints for bakers trying this the first time....use real butte...

This recipe is snowball perfection! Reviewers who don't follow this to the tee are missing out. I sell these in my shop and they fly out the door. Suggestions - Use cookie scoop #60 and bake unt...

I have made this cookie many ways. I always come back to this variation as I think it is the nicest looking. I keep my cookies well chilled prior to baking. I also bake these at 325 degrees for...

Note that these don't spread or rise, so you can bake a bunch on the cooky sheet, which makes the preparation time for these balls much less than the average cooky. This is such a classic, it's...

My recipe for these cookies is very similar but after 40 years of using mine, I am switching to this recipe. These were by far the best I have ever eaten. The buttery taste of real butter is s...

This recipe definitely needs more vanilla; I soak the nuts on vanilla a bit before adding them. I saw some comments about the cookies being hard or dry, this might be because the butter is not a...

PERFECT!! I wouldn't change a thing. This cookie just melts in your mouth and it is SO easy to make. A little messy with the confectioner's sugar + candy cane powder, but once you establish a...

my mum made these wonderful cookies every Christmas when I was a child. We loved them!!!! I had lost the recipe, and was THRILLED to find it here. It is perfect, as is. I made them yesterday. I ...

This is a very festive cookie for Christmas. It's a great cookie for people who love nutty cookies or shortbreads. It's almost exactly the same as a Russian tea cake recipe from Betty Crocker'...

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