Here’s a classic Russian Tea Cake recipe — buttery, nutty cookies rolled in powdered sugar, also called Mexican Wedding Cookies. 🍪✨
🛒 Ingredients (Makes ~24 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 cup finely chopped nuts (pecans, walnuts, or almonds)
🍪 Instructions
1. Prepare the Dough
- Preheat oven to 350°F / 175°C.
- In a large bowl, cream butter and ½ cup powdered sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually stir in flour and salt until combined.
- Fold in chopped nuts.
2. Shape the Cookies
- Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper.
3. Bake
- Bake 12–15 minutes until the bottoms are lightly golden.
- Remove from oven and let cool for 5 minutes.
4. Coat with Sugar
- While slightly warm, roll cookies in powdered sugar.
- Let cool completely, then roll in powdered sugar again for a snowy coating.
🍽️ Tips
- Chill dough for 30 minutes before baking for firmer cookies.
- Store in an airtight container at room temperature for up to a week.
- For a flavor twist, add a pinch of cinnamon or nutmeg to the dough.
I can also give a mini bite-sized version that’s perfect for holidays or gift boxes if you want.
