mexican wedding cakes aka russian tea cakes
(2 ratings)
I learned to make these as a kid in 4-H. They were known as Russian Tea Cakes then. Now the same recipe is called Mexican Wedding cakes. But whatever you call them they are on almost everyone's top cookies list. I'm posting this for my Mom's cookbook.
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(2 ratings)
yield
36 serving(s)
prep time
15 Min
cook time
10 Min
Ingredients For mexican wedding cakes aka russian tea cakes
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2 cbutter, cold
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1 cpowdered sugar
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4 call purpose flour
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1 tspvanilla extract
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1 cfinely chopped pecans or walnuts
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additional powdered sugar for rolling cookies in
How To Make mexican wedding cakes aka russian tea cakes
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1Preheat oven to 325 degrees. In a large bowl, with a fork or pastry blender cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Shape tablespoonfuls into 2 inch balls (or slightly smaller). Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
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2NOTE: If cookies tend to spread in the oven, instead of remaining in ball shape, chill dough thoroughly before baking and check oven temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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