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1 cup (2 sticks) unsalted butter, softened

½ cup powdered sugar (plus more for rolling)

1 tsp vanilla extract

2¼ cups all-purpose flour

¾ cup finely chopped nuts (pecans or walnuts are popular)

¼ tsp salt

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1. Cream the butter, the initial ½ cup powdered sugar, and vanilla.

2. Mix in the flour, salt, and nuts until a dough forms.

3. Shape into 1-inch balls.

4. Bake at around 375°F (190°C) until set but not browned (about 10-12 minutes).

5. Roll the cookies in powdered sugar while still warm.

6. Cool completely, then roll them in powdered sugar a second time for their signature 'snowy' look.

Variations

Russian Tea Cakes vs Mexican Wedding Cookies Core Recipe: Butter, flour, powdered sugar, nuts, vanilla. Same core ingredients. Texture - Both described as melt-in-your-mouth and tender.

Russian Tea Cakes: Traditionally made with walnuts, but pecans or almonds walnuts are also used. Variations: Some recipes might use almond extract instead of vanilla. Mexican Wedding Cookies: Most commonly use finely chopped pecans, walnuts may also be used. Variations: A pinch of cinnamon may be added to the cookie dough or the powdered sugar coating in some recipes.