A classic recipe for tender, buttery cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies. This simple shortbread-style dough is loaded with nuts, baked, and rolled in powdered sugar while still warm for a melt-in-your-mouth treat.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup (2 sticks) | Butter, softened |
| 1 Tbsp. | Powdered Sugar (for dough) |
| 1 tsp. | Vanilla |
| 2 Cups | Sifted Flour |
| 1 Cup | Nuts, finely chopped |
| 1 Cup | Powdered Sugar (for rolling) |
Instructions
- Preheat your oven to 350°F.
- In a large bowl, cream the softened butter and 1 tablespoon of powdered sugar together with an electric mixer until light and fluffy.
- Beat in the vanilla.
- On low speed, gradually add the sifted flour and mix until a stiff dough forms.
- Stir in the chopped nuts.
- Shape the dough into small, 1-inch balls and place them on an ungreased cookie sheet.
- Bake for 15 to 18 minutes. The cookies should be set but not browned.
- Let the cookies cool on the baking sheet for just a minute or two until you can handle them.
- While they are still very warm, gently roll each ball in the remaining 1 cup of powdered sugar to coat. Place on a wire rack to cool completely.
Servings
Makes Three Dozen
