Mexican Wedding Cakes
📜 Collection: Jill Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, buttery, and nutty shortbread cookie, rolled twice in powdered sugar for a melt-in-your-mouth finish. Also known as Russian Tea Cakes or Snowballs.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 2-3 dozen cookies |
🔪 Key Equipment
- large bowl
- medium bowl
- wire rack
- cookie sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup (1 stick) | Butter or Margarine | softened |
| 2 tablespoons | Granulated Sugar | none |
| 1 teaspoon | Vanilla Extract | none |
| 1 cup | All-Purpose Flour | none |
| 1/8 teaspoon | Salt | none |
| 1 cup | Nuts | chopped, pecans preferred |
| As needed | Confectioners Sugar | for coating |
Instructions
Step 1: Prepare the Dough
- Preheat the oven to 350°F.
- In a medium bowl, cream the 1/2 cup (1 stick) butter or margarine and 2 tablespoons granulated sugar together until light and fluffy.
- Beat in the 1 teaspoon vanilla extract.
- In a separate bowl, whisk together the 1 cup all-purpose flour and 1/8 teaspoon salt.
- Gradually add the flour mixture to the creamed butter, mixing until just combined, then stir in the 1 cup chopped nuts.
Step 2: Bake and Coat
- 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 but the tops remain pale.
- Let the cookies cool for a few minutes until just cool enough to handle. While still warm, roll the cookies in confectioners sugar.
- Let the cookies cool completely on a wire rack, then roll them in confectioners sugar a second time for a thick, snowy coating.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Original Recipe Scan
