These are classic buttery shortbread cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes. They are delicate and melt in your mouth.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 pound | Butter (2 sticks), softened |
| 3 tablespoons | Granulated Sugar |
| 1 teaspoon | Vanilla |
| 2 3/4 cups | Flour, sifted |
| 1 cup | Pecans, finely chopped |
| 1 cup | Powdered Sugar, for rolling |
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream the softened butter and granulated sugar.
- Stir in the vanilla.
- Gradually work in the sifted flour and chopped pecans to form a stiff dough.
- Pinch off marble-sized pieces of dough and shape them into small fingers or crescents.
- Place on an ungreased baking sheet and bake for about 10 minutes, or until the bottoms are light brown.
- While the cookies are still warm, roll them in powdered sugar.
- Let cool completely on a wire rack.
Note
The recipe yield is approximately 3 1/2 dozen cookies.
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