Tender pecan shortbread balls rolled in powdered sugar ready in 40 minutes.
Here in Austin, the pecan is practically a sacred ingredient. We put them in pies, roast them with spices, and fold them into our favorite holiday cookies. While you might know these cookies as Mexican Wedding Cookies, Russian Tea Cakes, or simply Snowballs, my family refers to them as "Kipplens." Regardless of the name, the result is the same: a dense, buttery sphere that literally melts in your mouth, leaving behind a cloud of sweet confectioners' sugar and the crunch of toasted nuts. This recipe is a heavy hitter in my holiday rotation because it yields a massive batch, travels exceptionally well in tins, and improves with age as the butter softens the crumb.
The secret to the perfect snowy coating is the "double roll" technique. You must roll the cookies in confectioners' sugar twice. The first roll happens while the cookies are still warm; the heat melts the sugar slightly, creating a sticky glaze layer. The second roll happens after they have cooled completely, which allows the fluffy white powder to stick to that base layer without dissolving, creating that signature snowball look.
A Melt-in-Your-Mouth Holiday Classic
Why You'll Love This Recipe
- Egg-Free: This is a naturally egg-free dough, giving it a long shelf life and making it safe for those with egg allergies.
- Texture Heaven: The high ratio of butter to flour creates a "short" texture that dissolves on the tongue, contrasted by the crunch of pecans.
- Massive Yield: This recipe calls for 2 cups of butter and 5 cups of flour, producing a very large batch suitable for gifting to the whole neighborhood.
- Pantry Staples: Aside from the pecans, you likely have every ingredient sitting in your cupboard right now.
Ingredients
Because this recipe has no leavening agents or eggs, the flavor comes entirely from the quality of the fats and nuts.
- Butter: 2 cups (4 sticks), softened. Do not use margarine or shortening; the flavor profile depends entirely on real sweet cream butter.
- Sugar: 1 cup granulated sugar. This goes into the dough to provide the structural sweetness.
- Vanilla Extract: 2 teaspoons. Use pure vanilla to round out the butter flavor.
- All-Purpose Flour: 5 cups. It is vital to spoon and level your flour; if you scoop heavily, the dough will be too dry to roll.
- Pecans: 2 cups chopped. In Texas, we use pecans, but walnuts are a traditional alternative.
- Salt: ¼ teaspoon. A small amount is necessary to cut the sweetness of the double sugar coating.
- Confectioners' Sugar: About 2 cups, for rolling the finished cookies.
How to Make Kipplens
Cream the Base
Preheat your oven to 325°F. This lower temperature ensures the cookies bake through without browning too much. In a very large bowl or stand mixer, cream the softened butter and granulated sugar until light and fluffy. This should take about 3 to 5 minutes. Beat in the vanilla extract.
Mix the Dough
Add the flour, chopped pecans, and salt. Mix on low speed. At first, the dough will look incredibly dry and crumbly, like it will never come together. Keep mixing. As the friction warms the butter, the dough will suddenly clump together and pull away from the sides of the bowl.
Shape the Balls
Scoop tablespoonfuls of dough and roll them firmly between your palms to create 1-inch balls. The heat of your hands helps seal any cracks. Place the balls on ungreased baking sheets. These cookies do not spread, so you can space them fairly close together (about 1 inch apart).
Bake
Bake for 17 to 20 minutes. You are not looking for golden brown tops. The cookies should remain pale, with only the very bottoms turning a light golden color. They should feel firm to the touch.
The Double Roll
Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes until they are sturdy enough to move. While they are still warm (but not piping hot), roll them in a bowl of confectioners' sugar. Place them on a wire rack to cool completely. Once cool, roll them in the sugar a second time for a pristine white finish.
Common Mistakes to Avoid
- Melting the Butter: If you microwave your butter and it melts, the cookies will spread into flat puddles. The butter must be softened but solid.
- Under-mixing the Dough: Many people see the dry flour and add milk or water. Do not do this. Just keep mixing; the butter will eventually hydrate the flour.
- Over-baking: If you bake these until they are dark brown, they will be hard and dry. Pull them while they are still pale.
Tips and Tricks for Success
- Toast the Pecans: For the best flavor, spread your chopped pecans on a baking sheet and toast them in the oven for 5 minutes before adding them to the dough. Let them cool before mixing.
- Food Processor Method: You can pulse the nuts and flour together in a food processor, then pulse in the cold butter cubes for a faster, flakier texture.
- Chill if Needed: If your kitchen is warm and the dough feels greasy, pop the bowl in the fridge for 20 minutes before rolling to ensure the balls hold their shape.
Variations
- Chocolate Chip: Add 1 cup of mini chocolate chips to the dough for a kid-friendly version.
- Spiced: Add 1 teaspoon of cinnamon and ¼ teaspoon of cardamom to the flour mixture for a "Chai Tea" variation.
- Almond: Swap the vanilla extract for almond extract and use chopped almonds instead of pecans.
How to Serve
These are the quintessential tea cookie. They are dry and crumbly, meant to be sipped with hot coffee, Earl Grey tea, or a glass of cold milk. They look beautiful piled high in a glass jar or holiday tin.
Make Ahead and Storage
- Storage: Store the finished cookies in an airtight container at room temperature. They keep exceptionally well for up to 2 weeks.
- Freezing: You can freeze the baked cookies (coated in sugar) for up to 3 months. You may need to give them a fresh roll in sugar after thawing.
- Dough: You can freeze the raw dough balls on a baking sheet, then transfer to a bag. Bake from frozen, adding 2 to 3 minutes to the baking time.
Recipe Notes / What I Learned
During testing, I found that chopping the pecans very finely yields a more stable cookie. If the nut pieces are too large, the balls tend to crumble apart when you bite into them.
Nutrition Snapshot
One cookie contains approximately 110 calories, 8g fat, and 10g carbohydrates.
Kipplens
Equipment
- Large bowl
- Electric mixer
- Ungreased baking sheets
- Wire racks
Ingredients
Group: Cookies
- 2 cups butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 cups chopped pecans
- ¼ teaspoon salt
Group: Garnish
- Confectioners' sugar for rolling
Instructions
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy; beat in vanilla. Add flour, pecans and salt; mix well.
- Roll dough into 1-in. balls and place on ungreased baking sheets.
- Bake at 325° for 17-20 minutes or until lightly browned. Cool cookies slightly before rolling them in confectioners' sugar.
Notes
Nutrition
FAQs
Why did my cookies flatten?
The butter was likely too warm when the cookies went into the oven. Ensure your butter is room temperature, not melted, and consider chilling the shaped balls on the pan for 10 minutes before baking.
Are these the same as Mexican Wedding Cookies?
Yes, essentially. The recipe for Kipplens, Mexican Wedding Cookies, and Russian Tea Cakes are almost identical, with slight variations in the type of nut used.
Why is the powdered sugar melting?
If you roll the cookies when they are too hot, the steam melts the sugar. This is actually good for the first layer, but wait until they are totally cold for the second layer.
