rodeomom
Pearl Clutcher
Refupee # 380 "I don't have to run fast, I just have to run faster than you."
Posts: 3,661
Location: Chickasaw Nation, Oklahoma
Jun 25, 2014 23:34:38 GMT
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Post by rodeomom on Dec 11, 2015 0:44:12 GMT
I have been wanting to make them but have seen so many different ways.
How do you make them?
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Post by sunshine36616 on Dec 11, 2015 1:22:00 GMT
I've never heard of one, but I'm interested!
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Post by elaine on Dec 11, 2015 1:32:45 GMT
I've never heard of one, but I'm interested! They are like Russian Tea Cookies - rounded shortbread made with chopped nuts and rolled in powdered sugar. It it has been around 20 years since I've made them and don't remember which recipe I used. I love them though! All I remember is lots and lots of butter.
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keithurbanlovinpea
Pearl Clutcher
Flowing with the go...
Posts: 4,272
Jun 29, 2014 3:29:30 GMT
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Post by keithurbanlovinpea on Dec 11, 2015 1:38:14 GMT
My mother always called them Sand Tarts. Here is her recipe. So easy and delicious!
Sand Tarts
Makes about 1 dozen
1 cup flour 2 Tbs. sugar 1 stick butter, softened 1 tsp. vanilla extract 1 cup pecans Confectioner's sugar
Preheat oven to 350. Stir sugar into flour. Place butter and vanilla in a mixing bowl and slowly add flour mixture while mixing on low. Once combined (don't over mix), add in pecans and stir by hand to combine. Form dough into balls (about 1 inch) and place on a cookie sheet. Bake at 350 degrees for 15 minutes until set and just slightly golden brown. Let cool slightly and roll in powdered sugar. Store in an airtight container.
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rodeomom
Pearl Clutcher
Refupee # 380 "I don't have to run fast, I just have to run faster than you."
Posts: 3,661
Location: Chickasaw Nation, Oklahoma
Jun 25, 2014 23:34:38 GMT
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Post by rodeomom on Dec 11, 2015 1:45:58 GMT
Also called Southern Pecan Butterballs
Some are using confectioners sugar in the mix and others are using regularly sugar?
Some roll the cookies twice.
Some are cooking at 400, others at 350?
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Post by gracieplusthree on Dec 11, 2015 1:48:43 GMT
I actually made some today they are a favorite here(well except the 17yr old wont try them because of the pecans,and I wont make them without em) heres the recipe I use. They are known by lots of names, mexican wedding cookies, danish wedding cookies, snowballs, russian tea cakes, and on and on.. Ive saw them have chocolate chips in them, have lemon in them, or lime even..really I guess you can change em up and add what you want, but below is the only way Ive ever done them.and Ive never heard of rolling them at all I just use my cookie scoop and plop em on parchment.. you could roll them and use cookie cutters though, they dont change their shape at all so probably would be good for that actually. 1 c. (2 sticks) Unsalted Butter, softened 1 c. Powdered Sugar, divided 1 T. Vanilla 2 c. All-Purpose Flour ½ t. Salt 1 c. Pecans, finely chopped and toasted Instructions Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. In the bowl of an electric mixer, beat the butter, ½ c. of the powdered sugar and the vanilla until light and fluffy, about 3 minutes. Gradually add the flour and salt, beating on low speed after each addition until well blended. Mix in the pecans. Shape dough into 1½-inch balls and place on baking sheets. Bake 15-18 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on the baking sheets. Roll warm cookies in the remaining ½ c. powdered sugar until evenly coated. Place on wire racks and let cool completely. Store in an air tight container at room temperature.
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Post by elaine on Dec 11, 2015 1:49:40 GMT
I would never use regular sugar.
Rolling them twice is because sometimes the first coating of powdered sugar "melts" as the powdered sugar absorbs any moisture in the cookie. The second rolling ensures a powdery coating. It is the same with Rum Balls.
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Post by sunnyd on Dec 11, 2015 1:50:09 GMT
Known as Mexican wedding cakes in my neck of the woods & these are my favorites!
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Post by peasapie on Dec 11, 2015 2:05:16 GMT
They are like crack. Extremely addictive.
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basketdiva
Pearl Clutcher
Posts: 3,619
Jun 26, 2014 11:45:09 GMT
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Post by basketdiva on Dec 11, 2015 2:16:02 GMT
they can be made with walnuts instead of pecans.
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Post by Scrapper100 on Dec 11, 2015 2:16:43 GMT
I haven't made them in years but they are one of my favorites. I need to make some soon.
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Post by Eddie-n-Harley on Dec 11, 2015 2:27:32 GMT
When my grandmother made these (she called them mexican wedding cakes), they did not have nuts in them. (She made a similar cookie that did, but not those.)
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Post by scraplette on Dec 11, 2015 19:37:41 GMT
Thank you for reminder. I need to surprise DH with these. His family called them Snowballs.
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Post by moonglowe21 on Dec 11, 2015 20:17:06 GMT
they can be made with walnuts instead of pecans. They can also be made with pistachios or almonds. I have used both in a pinch when dd decides she wants to make them and I don't have pecans. I almost like them with almonds better than pecans! My recipe is: 1 c. butter, softened 8 Tbs. powdered sugar 2 c. all purpose flour 2 c. chopped pecans 1 tsp. vanilla Preheat oven to 350. Mix all ingredients with mixer then roll into small balls. NOTE: if mixture is too crumbly, add milk 1 tsp. at a time until the dough comes together. Bake 10-12 minutes. Cool completely and roll in extra powdered sugar.
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Post by krcrafts on Dec 11, 2015 20:21:25 GMT
My grandmother made these and called them Heavenly Bits and shaped them into a crescent shape.
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Post by littlemama on Dec 11, 2015 20:22:41 GMT
We called them Butterballs. MMmmmmmmmm, so yummy!
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Post by myboysnme on Dec 11, 2015 22:07:16 GMT
My mother always called them Sand Tarts. Here is her recipe. So easy and delicious! Sand Tarts Makes about 1 dozen 1 cup flour 2 Tbs. sugar 1 stick butter, softened 1 tsp. vanilla extract 1 cup pecans Confectioner's sugar Preheat oven to 350. Stir sugar into flour. Place butter and vanilla in a mixing bowl and slowly add flour mixture while mixing on low. Once combined (don't over mix), add in pecans and stir by hand to combine. Form dough into balls (about 1 inch) and place on a cookie sheet. Bake at 350 degrees for 15 minutes until set and just slightly golden brown. Let cool slightly and roll in powdered sugar. Store in an airtight container. Sand tarts are like sugar cookies only rolled really really thin, at least the PA Dutch ones. They have cinnamon sugar sprinkled on top hence 'sand.' Mexican Wedding Cookies are like angel fingers, tea cookies or pecan balls - balls rolled in powdered sugar. tastefulblessings.com/tag/sand-tarts/
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Post by MichyM on Dec 11, 2015 22:53:37 GMT
My mother always called them Sand Tarts. Here is her recipe. So easy and delicious! Sand Tarts Makes about 1 dozen 1 cup flour 2 Tbs. sugar 1 stick butter, softened 1 tsp. vanilla extract 1 cup pecans Confectioner's sugar Preheat oven to 350. Stir sugar into flour. Place butter and vanilla in a mixing bowl and slowly add flour mixture while mixing on low. Once combined (don't over mix), add in pecans and stir by hand to combine. Form dough into balls (about 1 inch) and place on a cookie sheet. Bake at 350 degrees for 15 minutes until set and just slightly golden brown. Let cool slightly and roll in powdered sugar. Store in an airtight container. I use the same recipe (mine's called pecan cookie balls), have for probably 25 years except there's a huge difference in cooking. I bake mine at 300 degrees for 40 (no that's not a typo) minutes. I actually have some in the oven right now
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kate
Drama Llama
Posts: 5,517
Location: The city that doesn't sleep
Site Supporter
Jun 26, 2014 3:30:05 GMT
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Post by kate on Dec 11, 2015 23:16:40 GMT
I love those! We called them Russian Tea Cakes, and we used the recipe from the old Betty Crocker cookbook.
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bklyngal62
Pearl Clutcher
Posts: 3,984
Jun 26, 2014 12:16:11 GMT
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Post by bklyngal62 on Dec 11, 2015 23:34:42 GMT
I make these every year for our Christmas party. They are so addicting.
1 cup butter, softened 1⁄2 cup confectioners' sugar, plus more for coating cookies 1 teaspoon vanilla extract 1 3⁄4 cups all-purpose flour, plus more for dusting hands 1 cup chopped pecans (very small pieces)
DIRECTIONS
Preheat oven to 270 degrees F. Line cookie sheets with parchment paper. Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies. Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.
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Post by Jennifer C on Dec 11, 2015 23:37:32 GMT
I'm of Mexican background and we call Mexican wedding cookies hojarascas. They really don't taste like shortbread, they are drier. And my recipe calls for a can of shortening. We only make these at Christmas and weddings.
My Aunt gave me a recipe that makes 6 dozen cookies. We've tried to cut it in half but it tastes off.
Jennifer
ETA I'm going to have to try one of these recipes this weekend. These seem so much easier.
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Post by baslp on Dec 12, 2015 12:47:53 GMT
My family also called them snowballs. I would love to make some but I would eat most of them .
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bklyngal62
Pearl Clutcher
Posts: 3,984
Jun 26, 2014 12:16:11 GMT
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Post by bklyngal62 on Dec 12, 2015 13:01:24 GMT
I'm of Mexican background and we call Mexican wedding cookies hojarascas. They really don't taste like shortbread, they are drier. And my recipe calls for a can of shortening. We only make these at Christmas and weddings. My Aunt gave me a recipe that makes 6 dozen cookies. We've tried to cut it in half but it tastes off. Jennifer ETA I'm going to have to try one of these recipes this weekend. These seem so much easier. It sounds like the ones we call mexican wedding cookies as well, but we call them polvorones. They are rolled in cinnamon sugar when done.
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Post by just PEAchy on Dec 12, 2015 15:32:40 GMT
My mom made these every year, but she just called them Pecan Balls. I really like some of the other names posted I think I might make some this year to take with me when we visit back home, but I'm going to call them Russian Tea Cakes or Mexican Wedding Cookies
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iowgirl
Pearl Clutcher
Posts: 4,134
Jun 25, 2014 22:52:46 GMT
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Post by iowgirl on Dec 12, 2015 16:13:46 GMT
Love them! If you want to make them ahead and freeze, roll them once in powdered sugar, then freeze in an airtight containter. - then roll them again after you have defrosted them.
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Post by gale w on Dec 12, 2015 18:23:06 GMT
These used to be one of my favorites but I haven't bought them since my daughter was diagnosed with nut allergies about 20 yrs ago. BUT last year Lofthouse made some in their peanut/tree nut free facility with roasted soybeans instead of nuts and they were really good. I can't find them this year though.
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