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Russian Tea Cakes

1963 Betty Crocker’s Cooky Book
Sometimes called Mexican Wedding Cookies, they are a shortbread with nuts wrapped in sugar.
Course Dessert
Servings 4 dozen 1″ cookies


  • 1 cup Butter room temperature
  • 1/2 cup Confectioners Sugar sifted
  • 1 tsp Vanilla
  • 2 1/4 cup Flour
  • 1/4 cup Salt
  • 3/4 cup walnuts very finely chopped


  • Heat oven to 400 degrees.
  • Mix butter, sugar, and vanilla thoroughly.
  • Measure flour by dipping method or by sifting. Stir flour and salt together; blend in butter mixture. Mix in nuts. Chill dough.
  • Roll dough in 1” balls. Place on ungreased baking sheet. (Cookies do not spread.)
  • Bake 10 to 12 min., or until set but not brown.
  • Cool at least 5 minutes, while still warm, roll in confectioners’ sugar. Cool completely. Roll in sugar again or use a decorator sugar like Red or Green.


(NOTES FROM THE ABELLA KITCHEN:  I use Walnuts normally but Pecans make a good cookie as well. I do not chill batter unless I want to take a break before forming the cookies. I use a cookie scoop to make round balls. I do roll them all in sugar when they are still warm using tongs but when the cookies are cooled I roll 1/3 of the cookies in sugar again but then another third of the cookies in green sugar sprinkles and the last third in red sugar sprinkles. I also usually double this recipe, put it in the fridge, then make another double recipe etc. When I’m done making dough I start forming the cookies from the dough in the fridge.)

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