mexican wedding cakes aka russian tea cakes
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.
prep time
15 Min
cook time
10 Min
method
---
yield
36 serving(s)
Ingredients
- 2 cups butter, cold
- 1 cup powdered sugar
- 4 cups all purpose flour
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans or walnuts
- - additional powdered sugar for rolling cookies in
How To Make mexican wedding cakes aka russian tea cakes
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
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