Total TimePrep: 15 min. + chilling Bake: 10 min./batch
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
- Additional confectioners' sugar
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled.
- Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.
Test Kitchen Tips
Nutrition Facts1 each: 73 calories, 5g fat (3g saturated fat), 10mg cholesterol, 39mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein.
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Oct 22, 2019
These shortbread cookies are wonderful old recipe! They have been given different names over the years I have been making them,, but whatever they are called, they have been my family's most asked for Christmas cookie for many, many years! I have made one change in this original recipe, but I'm not giving away my secret to making this cookie unique and even more melt-in your-mouth delicious.
Apr 1, 2019
I love the buttery taste of these and how they pretty much melt in your mouth. I'll be making them again.
Jan 17, 2019
These are the best cookies! Made exactly as written. So delicious and buttery! I did finely chop the pecans and that worked really well. They were a perfect addition to my Christmas Cookie trays. People devoured them. Will definitely be making these again!
Sep 26, 2018
These are delicious, delicate little bites of heaven! LOVE the butter flavor!
Jan 5, 2018
These are My favorite cookies. We called them snowball grow in up. This is my first time making them. So far so good.
Dec 21, 2017
Used real butter and ground the nuts fine. They are very delicate. You almost have to put the entire cookie in your mouth to avoid them breaking up. For some reason, mine had a floury taste. will try a different recipe next time, but the flavor is Butter Pecan like.
Dec 16, 2017
Excellent cookie recipe. They do melt in your mouth. Does anyone know how long you have to chill the dough? Thanks
Dec 16, 2017
Delicious! I made a double batch tonight for Christmas. I only use butter, also, which makes for a richer tasting cookie. I've made similar cookies in the past, and these are equally good, a tasty addition to my cookie trays!
Dec 15, 2017
These are so good! My mother made them when I was growing up and now I do. We called them "white mice." We always use REAL butter.
Dec 15, 2017
I have been making these "Russian Teacakes" for years. I even made over a thousand as my daughter's guest gift at her wedding in 2014. We put about 5/6 in mason jars, covered with a small piece of lace, put the screw-top on and a thin satin ribbon around. They were beautiful and I was shocked at how many compliments I received. One note on the recipe: I substituted almond extract for the vanilla. It made a big difference, and were even more delicious than the original recipe. Next time I'm going to try these with rum flavoring.