A chocolate version of the tender and buttery snowball (teacake) cookie.
Ingredients
1-1/4 cups butter, at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup cocoa powder
2 cups pecans, finely chopped
sifted confectioners’ sugar
Directions
- Cream together butter and sugar until creamy. Add vanilla. Sift together flour, salt and cocoa. Gradually stir dry ingredients into creamed mixture. Blend in pecans. Blend well but do not over-mix. Cover bowl and put in refrigerator for several hours, or until dough is firm. Pre-heat oven to 350F. Form dough into balls about 1 inch in diameter, rolling between palms of hands. Place about 1 inch apart on ungreased cookie sheet. Bake for approximately 20 minutes. Cool cookies, then roll in sifted confectioners sugar.
Notes
- Also known as: Chocolate Russian Teacakes, Chocolate Snowball Cookies, Chocolate Mexican Wedding Cookies
- Recipe from Gordon, who adds: “Passed down from my grandmother to my mom,and I’ve continued the Christmas tradition for the last 33 years.”