Mexican Wedding Cookies (Russian Tea Cakes)
User Reviews
5
Mexican Wedding Cookies (Russian Tea Cakes)
Description
This recipe starts by toasting pecan halves to enhance their nutty aroma before cooling and chopping. The dough is made by creaming softened butter with powdered sugar and vanilla extract, then blending in all-purpose flour and salt. The pecans are folded in last to maintain their texture without overworking the dough, which helps keep the cookies tender and crumbly.
The small dough balls are baked until set but not browned, maintaining a soft center. Once out of the oven and cooled slightly, the cookies are rolled generously in powdered sugar, giving their characteristic appearance and sweetness. The combination of butter, nuts, and sugar yields a rich yet delicate cookie often served during festive occasions.
The dough consistency and nut quantity can be adjusted; adding more nuts may require a little milk to help the dough bind properly. These cookies can be stored and shared as a traditional treat.
Ingredients
- 1 cup butter softened (2 sticks)
- 1/2 cup powdered sugar
- 2 teaspoons vanilla
- 2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon kosher salt
- 3/4 cup pecans *chopped
- powdered sugar for rolling (about 2 cups)
Instructions
- For added flavor, take a few minutes to toast your nuts. Spread pecan halves (or whatever nut you would like to use) on a baking sheet. Bake at 350 degrees for about 5-10 minutes until toasty and fragrant. Keep an eye on them so they don't burn! Cool completely before adding to the cookies. I stuck mine in the fridge.
- In a large bowl or stand mixer, beat the butter until it is smooth and creamy, about 1-2 minutes.
- Add 1/2 cup powdered sugar and 2 teaspoons vanilla and beat well, scraping the sides and bottom of the bowl.
- Add 2 cups flour and 1/2 teaspoon salt. Beat until the flour is not quite incorporated.
- Add 3/4 cup chopped pecans. You can chop with a knife or give them a whir in the food processor or blender. How fine you chop them is completely up to you. See photos for how I did it. If you measure a generous 3/4 cup of pecan halves, it chops up to about the same amount.
- Stir in the pecans until incorporated. Don't over mix the dough. It should come together in a ball. If your mixer can't handle it, do it by hand. If you are still having trouble, add milk 1 teaspoon at a time until it comes together.
- Cover the dough and chill for about an hour or two, until the dough is a bit more firm.
- Preheat your oven to 350 and line a few baking sheets with parchment paper or silicone baking mats. (Or you can lightly grease the baking sheet)
- Shape the dough into 1 inch balls. You can make them somewhere between 1 inch and 1 and 1/2 inches across. Make sure they are all uniform.
- Place the dough balls on the baking sheets. You can put them pretty close together, about an inch apart. These cookies hardly spread at all.
- Bake at 350 for about 9-11 minutes. The cookies should be firm on the edges. Don't over bake or they will be dry.
- Let the cookies set up on the pan for about 5 minutes, then remove to a cooling rack.
- Add about 2 cups of powdered sugar to a shallow bowl. Roll each cookie in the powdered sugar and put it back on the cooling rack.
- Once the rolled cookies have cooled for another 30-60 minutes, roll them in powdered sugar again.
- Eat at least one of these warm!! It's so good!
Notes
- Toast nuts first to bring out deeper flavor and prevent sogginess.
- Nut quantity can vary up to 2 cups; more nuts may require adding milk to help dough bind.
- Chop nuts to preferred size; texture varies with coarser or finer pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 118kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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