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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
You’ve heard the expression “a rose by any other name is still a rose”? Kind of applies to these cookies as well. They are known by any of the following names; Russian tea cakes, snowballs, butterballs, Greek kourabiedes, Mexican wedding cookies… Many nationalities have their own version of a melt in your mouth cookie. Whether you find them shaped in circles or crescents – they all have that same smooth, creamy, melt in your mouth feel.
Enjoy with a hot cup of tea!
Yield: approximately 40 cookies
2 sticks margarine, softened
1/2 cup Gefen Confectioners’ Sugar
2 teaspoons Gefen Pure Vanilla Extract
1/4 teaspoon salt
2 and 1/4 cups Beleaves Flour
3/4 cup finely chopped pecans
1 and 1/4 cups Gefen Confectioners’ Sugar for coating cookies
With an electric mixer, beat margarine until creamy.
Add 1/2 cup icing sugar and beat until smooth.
Add in vanilla and salt.
With mixer on slow speed, add in flour until just incorporated. Mix in pecans.
Gather dough into a bowl and wrap in saran wrap.
Refrigerate for 30 minutes.
Preheat oven to 375 degrees Fahrenheit.
Roll dough into one-inch balls and arrange on a lined baking sheet. Leave one and a half inches between cookies.
Bake for 12 minutes, or until lightly golden on the bottom. The tops of the cookies should still be pale.
Put one and 1/4 cups icing sugar in a bowl and while cookies are still warm, roll them in the icing sugar, making sure to get a heavy coat. Be gentle because the cookies are quite fragile.
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