Mexican Wedding Cakes aka Russian Tea Cakes

Kathie Carr


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.

★★★★★ 2 votes
15 Min
10 Min


2 c
butter, cold
1 c
powdered sugar
4 c
all purpose flour
1 tsp
vanilla extract
1 c
finely chopped pecans or walnuts
additional powdered sugar for rolling cookies in


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.
2NOTE: If cookies tend to spread in the oven, instead of remaining in ball shape, chill dough thoroughly before baking and check oven temperature.

About Mexican Wedding Cakes aka Russian Tea Cakes

Course/Dish: Cookies