Brenda’s Recipe
Whatever your family calls this Christmas cookie, it is always a winner on the cookie platter...
Whatever your family calls this Christmas cookie, it is always a winner on the cookie platter. They were originally known as Swedish heirloom cookies, but are also known as tea balls, snowballs, Mexican wedding cookies or Russian tea cakes.
A dear friend gave me this recipe years ago, and I’ve used it ever since. I think using real butter and pecans instead of walnuts give them a great taste.
Have a very merry Christmas and “bake” someone happy.
SWEDISH HEIRLOOM COOKIES
Ingredients:
2 cups flour
1 cup butter, room temperature (not margarine)
1 cup powdered sugar
1 1/4 cup pecans, finely chopped
1 Tbs. water
1 tsp. vanilla
Powdered sugar for rolling
INSTRUCTIONS:
Preheat oven to 325 degrees.
Cream butter and gradually add 1 cup powdered sugar, beating until smooth and creamed well.
Gradually add 2 cups of flour one cup at a time while beating after each addition. Add pecans along with water and vanilla, mixing until combined well.
Shape into balls and place on a cookie sheet. Flatten slightly. Bake for 12 to 15 minutes.
Remove from oven and let sit for 2 minutes on cookie sheet. While cookies are still warm, roll each cookie in powdered sugar and place on cooling rack. When cooled, roll each cookie again in powdered sugar, coating well.
