Russian Tea Cakes

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https://epicuriantime.com/recettes/admin/uploads/M_recipe_1326.jpg
Photo: chefdecuisine.com

Prep Time:
30 minutes
Cooking Time:
12 minutes
Servings:
16

From a history perspective, the connection to Russia is unclear. It seems they may have originated in Europe as a popular snack with tea, hence “tea cake”, then they migrated to Mexico with European nuns where they became a popular wedding cookie. They are now also very popular in the U.S. at Christmas time the cookies come in a variety of names: Mexican Wedding< Cookies wedding cookies Mexican Cookies Italian cookies Pecan balls Anginetti Polvorones Snowball Cookies Pecan snowball Cookies Noel Nut Balls
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite. Toasted coconut can also be added to the dough.

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Ingredients

  • 1 cup butter softened
    1/2 cup powdered sugar
    1 teaspoon vanilla
    2 1/4 cups all-purpose flour
    3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
    1/4 teaspoon salt
    Powdered sugar

Directions

Heat oven to 400ºF.
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.

More dessert Recipes to Try

Country cuisine Ecookbook(s) with recipe Russian Tea Cakes:

3 Countries Ecookbooks in the spotlight

France E-cookbook

France

USA Complete E-cookbook

USA

Italy Complete E-cookbook

Italy