Amaretto Russian Tea Cakes with Almonds

Kelly Williams Recipe

By Kelly Williams Wildflours

These are one of the most popular Christmas cookies out there! Whether you call them Russian Tea Cakes or Mexican Wedding Cakes, they are all wonderful! A tender round cookie filled with nuts and usually double-rolled in powdered suagr. Pure heaven!! A holiday cookie tray wouldn't be the same without them! :D (photo from bing images)


Recipe Rating:
 2 Ratings
Serves:
Makes about 3 dozen depending on size
Prep Time:
Cook Time:

Ingredients

1 cup
butter, do not sub
Find more recipes at goboldwithbutter.com
1/2 cup
powdered sugar
1 Tbl.
amaretto liqueur
1 tsp.
vanilla
1 tsp.
almond extract
2 1/4 cups
flour
1/4 cup
sweetened flaked coconut, packed
3/4 cup
finely chopped almonds
1/4 tsp.
salt
powdered sugar, enough to double-roll
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Directions Step-By-Step

1
Heat oven to 400ºF. Mix butter, 1/2 cup powdered sugar, amaretto and the vanilla and almond extract in large bowl. Stir in flour, coconut, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. When cool, roll in powdered sugar again. Store in airtight container.

Makes 2 1/2-3 dozen depending on size. This last time I made them, I got 33 cookies.

About this Recipe

Course/Dish: Cookies