Russian Tea Cakes

Name: Russian Tea Cakes
Prep time: 1 h
Total time: 1 h 15 min
Yield: 48
Ingredients: 1 cup (250 mL) butter or margarine, softened; 1/2 cup (125 mL) icing sugar; 1 tsp (5 mL) vanilla; 2 1/4 cups (550 mL) all-purpose flour; 3/4 cup (175 mL) finely chopped nuts; 1/4 tsp (1 mL) salt; Icing sugar

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Prep 60 min
Total 1 hr 15 min
Servings 48

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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 icing sugar. This holiday favorite is one of our best!

Created Nov 26, 2012

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Ingredients

1 cup (250 mL) butter or margarine, softened
1/2 cup (125 mL) icing sugar
1 tsp (5 mL) vanilla
2 1/4 cups (550 mL) all-purpose flour
3/4 cup (175 mL) finely chopped nuts
1/4 tsp (1 mL) salt
Icing sugar

Steps

1

Heat oven to 400ºF.
2

Mix butter, 1/2 cup icing sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3

Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4

Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5

Roll warm cookies in powdered sugar; cool on wire rack. Roll in icing sugar again.

Expert Tips

Tip 1
Special Touch : These rich little cookies are extra-special when made with macadamia nuts.
Tip 2
Success : To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.
Tip 3
Variation: Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350^oF for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.