A classic recipe from Maxine Oglesby for Pecan Drops, also known as Russian Tea Cakes or Snowballs. This simple, melt-in-your-mouth shortbread cookie is loaded with pecans and rolled in powdered sugar while warm.
Author
Maxine Oglesby
Recipe
| Measurements | Ingredients |
|---|---|
| 1½ cups (3 sticks) | Butter, softened |
| 3 cups | Flour |
| 1 tsp | Vanilla |
| 1½ cups | Pecans, finely chopped |
| 2 cups | Powdered Sugar (for rolling) |
Instructions
- Make the Dough: In a large bowl, cream the softened butter. Gradually work in the flour with an electric mixer on low speed, then stir in the vanilla. The dough will be stiff.
- By hand, fold in the chopped pecans.
- Chill: Shape the dough into small balls and place them on an ungreased cookie sheet. Place the entire sheet in the refrigerator to chill for one hour.
- Bake: Preheat your oven to a low 300°F.
- Bake the chilled cookies for 30 minutes. The cookies should be set but not browned.
- Coat: Let the cookies cool on the baking sheet until they are just warm, but not hot.
- Roll each warm cookie in powdered sugar until it is generously coated. Place on a wire rack to cool completely.
Note
This is a classic shortbread-style cookie, often called a Russian Tea Cake. The recipe does not contain sugar in the dough itself; all the sweetness comes from the powdered sugar coating.
