Mexican Wedding Cakes? Russian Tea Cakes? I don’t know what is the “correct” name for these, but they are the same – spherical cookies with nuts in the dough and rolled in powdered sugar after they come out of the oven. They are bite-sized, light and crisp. They are perfect to make at holiday time, and great to bake and share with others.
Ingredients:
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (walnuts or pecans work well)
1/4 tsp. salt
Extra powdered sugar
Directions:
Heat the oven to 400 degrees. Mix butter, 1/2 cup powdered sugar and the vanilla in a large bowl. Stir in flour, nuts and salt until the dough holds together.
Shape the dough into 1″ balls. Place about 1″ apart on an ungreased baking sheet (line with parchment paper if you have it).
Bake 10 to 12 minutes or until set but not brown. Remove from baking sheet, cool slightly on a cooling rack.
Roll warm (not hot!) cookies in powdered sugar. Now cool completely. Roll in powdered sugar once more.
Makes 4 dozen cookies.
Veronica Baggs
[...] Mexican Wedding Cakes/Russian Tea Cakes [...]
It is really good to learn such an intereesting cake recipe, I will have a try. The ingredients are very common to find around here in my place. I will have a try, thanks!