Russian Tea Cakes
Sometimes called Mexican Wedding Cookies, they are a shortbread with nuts wrapped in sugar.
Ingredients
- 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
Instructions
- 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
(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.)