RUSSIAN TEA CAKES / MEXICAN WEDDING CAKES (COOKIES)
From the Joyofbaking.com, my friend Wendy made these cookies during our Operation Baking Gals 'baking day' -- these are one of my FAVORITE cookies, I can never eat just one. NOTE: There is a 1-hour 'rest' time for the dough to firm up once it is mixed. This is not included in the prep time.
Provided by kitty.rock
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 2 baking sheets with parchment paper. Set aside.
- Toast nuts. Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven. Cool.
- Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Or the nuts can be hand chopped until very fine. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
- Beat in the vanilla extract.
- Add the remaining flour and salt and beat until combined.
- Stir in the nuts.
- Cover and refrigerate the dough for about 1 hour or until firm.
- Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
- Bake about 12-15 minutes, or until the edges of the cookies start to brown.
- Remove from oven and place on a wire rack to cool for about 5 minutes.
- Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
- Store in airtight container for up to 10 days.
Nutrition Facts : Calories 908.9, Fat 59.8, SaturatedFat 30.4, Cholesterol 122, Sodium 153.3, Carbohydrate 87.7, Fiber 3.4, Sugar 37.8, Protein 8.6
RUSSIAN TEA CAKES
There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
RUSSIAN TEA CAKES I
This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!
Provided by THEAUNT708
Categories World Cuisine Recipes European Eastern European Russian
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g
MEXICAN WEDDING CAKES
Also known as Russian Tea Cakes, these little cookies are perfection! The dough is easy to work with, and the cookies are perfectly tender and crumbly but sturdy enough to hold together until you bite into them. The egg yolk does wonderful things for the texture. Prep time includes chilling dough. Recipe by Alice Medrich.
Provided by Tracy K
Categories Dessert
Time 2h37m
Yield 3 dozen cookies (approx)
Number Of Ingredients 8
Steps:
- Pulse the nuts in a food processor fitted with a steel blade until half of them look finely chopped and the rest look pulverized.
- Transfer to another bowl and set aside.
- Wipe the bowl of the FP with a paper towel to remove any excess nut oil.
- Put the granulated sugar in the bowl and process until powdery.
- Add the flour and salt and pulse just to mix.
- Add the butter chunks, vanilla and egg yolk.
- Process until the mixture looks damp and begins to clump together.
- Add the nuts and pulse until combined.
- Transfer dough to another bowl, cover and refrigerate at least 2 hours, preferably overnight, or up to a few days.
- Preheat the oven to 325.
- Shape barely more than level tablespoons of dough into 1 1/4" balls or crescent shapes.
- Place 2 inches apart on ungreased cookie sheets (ungreased).
- Bake for 22- 24 minutes or until lightly colored on top and golden brown on bottom.
- Rotate the cookie sheets halfway through the baking time to ensure even baking.
- When the cookies are done, let them cool on the pans for 5 minutes, then gently roll each hot cookie in powdered sugar to coat.
- Cool completely on a rack before storing.
- If desired, you can roll each cookie in powdered sugar again once completely cooled for more even coating.
- Cookies may be stored, airtight, for at least 2 weeks.
Nutrition Facts : Calories 1344, Fat 99, SaturatedFat 44.3, Cholesterol 232.8, Sodium 665, Carbohydrate 98.2, Fiber 8.4, Sugar 20.5, Protein 22
FAVOURITE MEXICAN WEDDING CAKES - PECAN COOKIE BALLS!
I love these gorgeous little balls! The use of nuts & icing sugar reminds me of Algerian style cookies - my husband loves them as they are so similar. If you give them a few coats of confectioners sugar youwill get a beautiful finish. This recipe was originally from McCormicks.
Provided by Um Safia
Categories Dessert
Time 1h10m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add the confectioners sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
- Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
- Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in the confectioners sugar. Place sugared cookies on wire racks to cool.
- When cool, roll again in sugar at least once but I like to do it twice for a better finish.
Nutrition Facts : Calories 109.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 10.2, Sodium 40.1, Carbohydrate 10.9, Fiber 0.6, Sugar 6.3, Protein 1
MEXICAN WEDDING CAKES AKA RUSSIAN TEA CAKES
I learned to make these as a kid in 4-H. They were known as Russian Tea Cakes then. Now the same recipe is called Mexican Wedding cakes. But whatever you call them they are on almost everyone's top cookies list. I'm posting this for my Mom's cookbook.
Provided by Kathie Carr
Categories Cookies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325 degrees. In a large bowl, with a fork or pastry blender cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Shape tablespoonfuls into 2 inch balls (or slightly smaller). Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
- 2. NOTE: If cookies tend to spread in the oven, instead of remaining in ball shape, chill dough thoroughly before baking and check oven temperature.
RUSSIAN WEDDING CAKES
These aren't really cakes - rather small, cake-like cookies. My cousin makes these constantly (much to the delight of the rest of the family)! These are so so so addictive! And for looking so delicate they are surprisingly easy.
Provided by sofie-a-toast
Categories Dessert
Time 13m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Mix all ingredients thoroughly (if you find it easier to cream the sugar and butter first go ahead but it isn't necessary if you don't want to take the extra step).
- Shape dough into 1 inch balls and place on ungreased baking sheet. Bake for around 8 minutes (they burn easily) on middle rack at 400 degrees until set but not brown.
- While warm, roll in confectioner's sugar. Let cool, and roll in sugar again.
WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)
POPULAR cookies at parties, weddings or on a cookie tray. They melt in your mouth! Very impressive and addictive! I have been making these cookies for 45 years. These are also the same cookies that our dear "Meme" calls butter balls. Yield is approximate as it depends on how large you form each cookie. I have never known anyone to not like this cookie! I have always used real butter for this recipe.
Provided by Seasoned Cook
Categories Dessert
Time 27m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Blend softened butter with powdered sugar. Add vanilla.
- Mix in salt, baking powder, flour and chopped pecans.
- Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
- Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
PECAN PUFFS (AKA MEXICAN WEDDING CAKES OR RUSSIAN TEA CAKES)
One of our family favorite cookies for the holidays-- these are sooo melt-in-your-mouth delicious! These cookies go by many different names. If you desire, you may sub walnuts or hazelnuts for the pecans. I hope you enjoy!!!
Provided by BecR2400
Categories Dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Cream butter, add sugar and remaining ingredients.
- Roll into small balls, and place on cookie sheet.
- Bake in 325 F oven for 30 minutes.
- Roll balls into powdered sugar when hot, and again when cool.
- Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
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