These Mexican Wedding Cookies (also known as Snowball Cookies or Russian Tea Cakes) are buttery, melt-in-your-mouth delicious! Pecan cookies with a hint of cinnamon dusted with powdered sugar.
Toast pecans in a 350°F oven for 5-10 mins or until fragrant. Cool completely. Pulse in a food processor until finely ground. Measure out 1 cup (115g), and set aside.
Whisk flour, salt, and cinnamon in a medium bowl. Set aside.
Cream butter and powdered sugar until smooth and fluffy. Add vanilla and mix until combined.
Add flour mixture and mix until combined. Add finely chopped pecans, and mix on low until combined.
Chill cookie dough for 30mins or until firm enough to roll into balls.
Portion cookie dough using a small cookie scoop (2tsp, 15g) and roll into balls (about 1" wide). Place on baking sheet and chill for 15mins.
Preheat oven to 325°F. Bake cookies (I did 15 per sheet) for 15-17 minutes or just until the bottoms are golden. Do not over bake.
Cool cookies on sheet for 5mins, toss in powdered sugar and place on a cooling rack. Once cookies have cooled completely, toss in powdered sugar again.
Store at room temperature in an airtight container for a couple weeks or freeze for 1-2 months. You may need to toss in powdered sugar again once thawed.