Mexican Wedding Cakes aka Russian Tea Cakes
By
Kathie Carr
@kathiecc
1
But whatever you call them they are on almost everyone's top cookies list.
I'm posting this for my Mom's cookbook.
Ingredients
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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
- Preheat 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. - NOTE: If cookies tend to spread in the oven, instead of remaining in ball shape, chill dough thoroughly before baking and check oven temperature.