Russian Tea Cakes

on


You might know these by many names—Russian Tea Cakes, Mexican Wedding Cookies, or Snowballs—but the result is always delicious. This recipe creates a delicate, nutty shortbread that is rolled in powdered sugar while warm to create a signature sweet coating. They store beautifully, making them ideal for gifting or making ahead of time. Makes about 2 1/2 dozen

Ingredients

  • 1 C Butter, softened
  • 1/2 C Powdered sugar
  • 1 t Vanilla
  • 1 1/4 C All-purpose flour
  • 3/4 C finely chopped nuts (I like pecans, but walnuts are also good)
  • 1/4 t Salt
  • Powdered sugar
Instructions
  1. Heat oven to 400 degrees.
  2. Mix butter, 1/2 cup powdered sugar, and vanilla in a large bowl. Stir in flour, nuts, and salt until dough holds together.
  3. Shape dough into 1-inch balls. Place about one inch apart on ungreased cookie sheet.
  4. Bake 10-12 minutes or until set but not brown. Remove from cookie sheet and place on wire rack.
  5. Roll warm cookies in powdered sugar; cool on wire rack. 
  6. Roll cooled cookies in powdered sugar a second time.

Comments

Post a Comment