Russian Teacakes Or Mexican Wedding Cakes Recipe

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Russian Teacakes or Mexican Wedding Cakes

Lou Ann Weder

By
@Lannie53

This by far is my favorite recipe for these multi-named cookies. It has both Almond and Vanilla extract which is why I like it and you can use any kind of nut you like. Your own technique determines the outcome I've noticed. I like for the dough to set overnite it seems to enhance the flavor. Depending on your mixing methods with the butter determines the way it feels when you make the balls, the longer you mix the lighter they seem. It's all just personal choice like anyother recipe. Hope you enjoy these as much as I do.


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Serves:

appr 3 1/2 dzn

Prep:

30 Min

Cook:

10 Min

Method:

Bake

Ingredients

1 c
butter, softened
1/2 c
powdered sugar
1/2 tsp
vanilla extract
1/2 tsp
almond extract / powder is ok
2 1/4 c
all purpose flour
1/4 tsp
salt
3/4 c
pecans, finely chopped
powdered sugar

Directions Step-By-Step

1
Heat oven to 400 F

In a large mixing bowl, combine
softened butter (2 sticks= 1 cup)
powdered sugar 1/2 cup
vanilla and almond extract 1/2tsp each
*I like to cut my butter up even if it is soft, just makes the process easier.
Beat with mixer at medium speed until light and fluffy.
2
In a bowl to the side ready to go...
flour and salt, mix this up a bit with a fork or wisk.
3
Combine flour and butter mixture still using the mixer, and add pecans until blended. I have stopped short a few times and I liked it equally as well.
4
*Once combined, the mixture should be able to be made into walnut sized balls, any bigger or smaller you should adjust baking time. This is not a perfect science so don't worry over it.
5
Place the balls on a ungreased cookie sheet two inches apart.
Bake for 10-12 minutes
*Immediately roll cookies in powdered sugar.
*Cool completely and REROLL cookies again in powdered sugar before storing.

About this Recipe

Course/Dish: Cookies, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy