Q1: Why did my cookies spread out and go flat?

The most common culprits are butter that was too soft (or melted) or overmixing your dough. The butter/shortening combination in this recipe is specifically designed to prevent spreading.

Q2: Do I have to do the double roll in the sugar?

For the absolute best, most classic "snowball" look, yes, it is highly recommended. If you only roll them once while they are warm, the sugar will mostly melt and absorb into the cookie, leaving you with a sticky, patchy glaze instead of a beautiful, powdery coating.

Q3: Can I use a different kind of nut?

Of course! To make these nut-free, simply omit the pecans. The cookies will still be absolutely delicious—just a simple, buttery, vanilla-infused, melt-in-your-mouth shortbread.

Q4: Can I make these nut-free?

Of course! To make these nut-free, simply omit the pecans. The cookies will still be absolutely delicious—just a simple, buttery, vanilla-infused, melt-in-your-mouth shortbread.

Q5: Can I make this recipe with all butter?

It is not recommended for this specific recipe, as you will lose the "Grandma's secret"! The shortening is the non-negotiable key to the classic, tender, "short" texture that doesn't spread and holds that perfect, round "snowball" shape.

"Grandma's" Snowball Cookies

Snowball Cookies (A Melt-in-Your-Mouth Holiday Favorite!)

A classic recipe for ‘Snowball Cookies,’ also known as Russian Tea Cakes or Mexican Wedding Cookies. This version uses both butter and shortening for a rich, tender, and crumbly cookie. The dough is flavored with vanilla and includes optional pecans. The cookies are famously rolled twice in confectioners’ sugar—once while warm and again when cool—to achieve their signature powdery, snow-covered look, making them a holiday favorite.

Author: Evelyn

Ingredients

¾ cup shortening
¾ cup butter, softened
¾ cup white sugar
2 large eggs
4 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
½ cup chopped pecans (Optional)
Confectioners’ sugar, as needed for rolling

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat together the shortening, softened butter, and white sugar using an electric mixer until the mixture is smooth and creamy.
Add the eggs and vanilla extract and beat until smooth.
Sift the flour and salt together, then add them to the creamed butter mixture. Stir with a spoon or on low speed just until the dough is combined.
If using, fold in the chopped pecans.
Shape the dough into 1-inch balls and arrange them on the prepared baking sheet.
Bake for about 20 minutes, or until the bottoms are lightly browned.
Let the cookies cool slightly on the baking sheet for 5-10 minutes, until they are cool enough to handle but still warm.
While the cookies are still warm, roll them in confectioners’ sugar to coat.
Transfer the cookies to a wire rack to cool completely.
Once completely cool, roll the cookies in confectioners’ sugar a second time for a thick, snowy coating.

Notes

The recipe calls for a double roll in confectioners’ sugar. The first roll, while the cookies are still warm, allows the sugar to melt slightly and adhere. The second roll, when the cookies are completely cool, provides the signature fluffy ‘snowball’ coating.
The pecans are listed as optional, so they can be omitted for a nut-free version or if preferred.
This recipe yields a large batch of cookies.

Find it online: https://cookupjoy.com/grandmas-snowball-cookies/