Total TimePrep: 15 min. + chilling Bake: 10 min./batch
These were easy to make, taste and look great!
I lost my recipe book but these cookies are so close to my Moms Russian Teacakes. I'll give them 5 stars. Always loved them at Christmas. She would stack them like a Christmas tree and add a few green colored raw sugar shakes. Too me they looked like snow covered Christmas.
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We call these Russian Teacakes. Make with almond extract and the woman that wouldn't give her secret ingredients, I bet it's cream of tartar...what we use.
These cookies go by a variety of names (snowballs, mexican wedding cookies, pecan dainties, and on and on). The more you cream them before you add the flour the more they will melt in your mouth. One of my favorites.
Mine didn't stay in a ball, they spread out and you can't pick them up, they just fall apart
A family favorite! We have always called these cookies “NUNFARTS”! ??.. we make them every Christmas and love them!
I make these cookies every Christmas. One of my husbands favorite and so simple to make. They really do melt in your mouth.
I make these cookies in the food processor. Very fast and easy. You also get a more cohesive dough than you get by using a mixer. Just make sure to put the butter and vanilla on top of the other ingredients. No need to cream anything. Don't under-process. Pulse until the ingredients begin clumping together and starting to form a soft dough. The nuts will be finely ground. Makes lovely, sandy, melt-in-the-mouth cookies.
I have been making this cookie for more Christmas seasons than I can recall. I got the recipe from a very old cookbook that was my Grandmother’s. It was called a “Kiflin” a Swedish cookie. I have always used pecans and almond extract. I am sure going to toast the pecans this year like was suggested by Cindy Jim. I am sure they will be even better!!