Finnish Pecan Balls

Finnish pecan balls go by many names: Russian tea cakes, Mexican wedding cookies, snowballs, sandies. The Finnish version uses cake flour and a heavy ratio of pecans to flour, which is what gives these their signature sandy, melt-on-the-tongue texture. Just five ingredients and the result tastes like the most expensive cookie at the bakery.

Cake flour is the move that separates a good version from a great one. Its lower protein content gives the cookies their crumbly, almost shortbread texture without any chew. All-purpose flour works in a pinch, but you’ll get a slightly tougher cookie that’s closer to a regular butterball.

The double sugar coat is essential. Roll the cookies in powdered sugar while still hot from the oven so the first coat melts into a glaze, then again once cool to build up the snowy white finish. One coat alone gives a sad, splotchy result.

Low and slow at 300°F (150°C) for 45 minutes is correct, even though it sounds long for a small cookie. The gentle heat dries the cookies through without browning them, which is what produces that signature pale, sandy crumb. Crank the heat and you’ll get golden cookies that taste like shortbread instead of snowballs.

Pro Tips

• Toast the pecans on a sheet pan for 7 minutes at 350°F (175°C) before chopping. Untoasted pecans taste raw and the difference in the finished cookie is dramatic.
• Chop the pecans by hand rather than using a food processor. Fine processor crumbs disappear into the dough; hand-chopped chunks give you actual nut bites.
• Sift the second coat of powdered sugar for the cleanest snowy finish. Lumps from the bag look messy on the cookies.

Variations

• Swap pecans for walnuts, hazelnuts, or almonds for a different nut profile.
• Add ¼ teaspoon of cinnamon to the powdered sugar coat for a Mexican wedding cookie spin.
• Stir ¼ cup of mini chocolate chips into the dough before rolling for a chocolate-pecan version.