Known by many names—Pecan Butterball, Mexican Wedding Cookies, Russian Tea Cakes, among others—this buttery cookie features a crunchy and crumbly texture, generously dusted with powdered sugar that melts in your mouth.
This recipe, one of Fiona's, has been a cherished tradition in my family every holiday season for nearly 20 years, starting from Fiona's first holiday visit. Fiona, known for her love of her children, especially her grandchildren, always involved our kids in making these cookies.
The recipe requires a generous amount of powdered sugar, leading to an adorable outcome: the kids, covered in sugar from head to toe, clearly enjoying the cookie-making process. It was not just cute but a testament to their joy in baking these beloved cookies.
Ingredients (makes 2 dozen)
1 cup softened butter
2 tbsp honey
1/2 cup + extra powdered sugar
2 cups flour
1 cup ground pecans
1 tsp bourbon/vanilla
Directions
Preheat oven to 350°F. Line sheet with parchment/silicone mat.
Cream butter, honey, sugar. Add bourbon/vanilla. Mix.
Add flour slowly, then pecans. Mix.
Roll 1 tbsp dough into balls. Space 1 inch apart. Chill 30 mins.
Bake 10-12 mins.
Cool slightly, roll in sugar twice.
Store airtight at room temp or freeze.
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