A classic recipe for Mexican Wedding Cakes (also known as Russian Tea Cakes or Snowballs), which are buttery, nutty, shortbread-like cookies rolled in powdered sugar.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 cup (1 stick) | Butter or Margarine (oleo), softened |
| 2 tablespoons | Granulated Sugar |
| 1 teaspoon | Vanilla Extract |
| 1 cup | All-Purpose Flour |
| 1/8 teaspoon | Salt |
| 1 cup | Chopped Nuts (pecans are traditional) |
| For Coating | Confectioners Sugar |
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, cream the softened butter or margarine and the 2 tablespoons of granulated sugar together until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the creamed butter, mixing until just combined.
- Stir in the chopped nuts.
- Shape the dough into 1-inch balls and place them on an ungreased cookie sheet.
- Bake for 12-15 minutes, until the bottoms are lightly golden. The tops should remain pale.
- Let the cookies cool on the sheet for a few minutes until they are just cool enough to handle.
- While still warm, roll the cookies in confectioners’ sugar to coat. Let them cool completely on a wire rack, and then roll them in confectioners’ sugar a second time for a thick, snowy coating.
Note
The original recipe card is very brief. Baking temperature, time, and the essential step of rolling the cookies in powdered sugar have been added based on standard preparation methods for this type of cookie.
