Russian Teacakes (Mexican Wedding Cookies) Recipe
Recipe Here⬇️
These Russian Teacakes are Christmas to me. My mom made them every Christmas while I was growing up. They are a great cookie anytime of the year though. I know them as Russian Teacakes but other people call them Mexican Wedding Cookies and I'm sure other names for them are out there as well. (These are a dry type of cookie and are not overly sweet.)
Russian Teacakes Recipe:
-1 cup unsalted softened butter
-1/2 cup powdered sugar
-1 tsp vanilla extract
-2 1/4 cups all purpose flour
-1/4 tsp salt
-3/4 finely chopped walnuts or pecans
-extra powdered sugar
Preheat the oven to 400 degrees. Put softened butter in a mixer and beat the butter for a minute. Add powdered sugar, salt, vanilla, and flour. Mix until the dough forms. If it takes too long scrape the sides of the bowl because the butter is stuck to the side. Finely chop up nuts to equal out to 3/4 of a cup. Add them into the dough and give one more quick mix. Take pieces of dough and roll into about 1 inch balls. Place them on a cookie sheet with a little separation between them. Bake for 8 minutes in the oven. The teacakes are done when they are set. Don't let them brown. While warm roll in powdered sugar. When finished roll them in powdered sugar again. Feel free to do it a 3rd time if you want. Then let them cool completely. Enjoy these with milk, coffee or tea. Happy Eating!!!
How to Make Mexican Wedding Cookies (Russian Tea Cakes) | The Frugal Chef
How to make Mexican wedding cookies - these are also known as Russian Tea Cakes and Snowball cookies. They can be made with walnuts or pecans and they are definitely melt in your mouth delicious. The recipe ie below ????
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HOw to make Mexican wedding cookies -
Makes about 48
1 1/3 cup (135 grams) walnuts or pecans
4 cups (480 grams) flour
½ tsp. (2.84 grams) salt
2 cups (454 grams) unsalted, softened butter
½ cup confectioner’s sugar (62.5 grams) + more for rolling
2 tsp. (10 ml) vanilla
Heat the oven to 350 degrees F (176 C).
Place the walnuts on a baking sheet and toast them for about 6 to 7 minutes – shaking the pan occasionally. Once lightly browned and fragrant, remove from oven and allow cooling.
Place the walnuts and 4 TBS of flour in a food processor. Process until fine and set aside.
Add the salt to the remaining flour. Cream the butter and the sugar. Add the vanilla. Mix. Add the flour and mix. Finally add the walnuts and mix.
Form 4 balls of dough, wrap them in plastic and refrigerate for at least 2 hours or up to overnight. You can also place the wrapped dough in a freezer bag and freeze for up to a month. Thaw overnight in refrigerator to bake.
Heat oven to 350 degrees F (176 C) again. Line baking sheets with parchment paper or a silicon liner.
Remove the dough from the fridge. Tear off a piece and roll it into a ball. Do this with all the dough. Place the balls on a cookie sheet and bake for about 8 minutes – until bottom is lightly browned and cookie hardens a little. Remove from oven and allow cooling on pan. Place the cookies into a bowl with some confectioner’s sugar and roll them. Once covered in sugar place them on a wire cooling rack.
Place some more confectioners’ sugar into a small sifter and sift over the cookies. Serve and enjoy!
2 cookies – CALORIES 215.39; FAT 15.75 grs (sat 8.11; mono 3.65; poly 2.92); PROTEIN 2.62 grs ; FIBER 0.79 grs; CARBS 16.74 grs; CHOLESTEROL 32.56 mg; IRON 0.92 mg; SODIUM 40.92 mg; CALCIUM 11.16 mg
Snowball Cookies! aka Russian Tea Cake, Mexican Wedding Cookies, Cajun Cocoons, Sandies Shortbread..
These are some of the easiest cookies. Nutty shortbread rolled in icing sugar. Use ground almond instead of chopped pecan if you're making these for picky eaters who prefer smooth to crunchy when it comes to nuts. Walnuts, hazelnuts, or macadamia nuts also taste great! Recipe details:
Ingredients:
1 stick butter, softened
1/4 cup powdered sugar, plus more for rolling
1/2 cup toasted pecan (or walnut/hazelnut; or 1/4 cup ground almond)
1/4 tsp vanilla powder (or extract or paste)
1 cup flour
Bake at 350F for 12~15min, until bottom is lightly darkened
Chapters:
00:00 Introduction
00:22 Shortbread cookie dough
01:02 Cold cubed butter vs softened butter
01:27 Side-by-side comparison
01:38 Shaping & baking
02:12 Frosting the snowballs
Mexican Wedding Cakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Mexican Wedding Cakes.
Mexican Wedding Cakes are a melt-in-your mouth shortbread cookie that goes by many names; a Russian Tea Cake, an Italian Butter Nut, a Southern Pecan Butterball, a Snowdrop, a Viennese Sugar Ball and a Snowball. They are very popular, not only during the Christmas season, but also at weddings, christenings, and other festive occasions. Looking at these cookies you could mistake them for Melting Moments, as the only difference between the two is that Mexican Wedding Cakes contain ground nuts (either ground pecans, hazelnuts, almonds, or walnuts).
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These cookies are also known as Russian tea cookies/cakes. They are essentially shortbread balls containing chopped toasted nuts which are rolled in powdered sugar while still hot from the oven. This causes them to pick up a substantial layer of powdered sugar all over their exteriors; it is an essential part of their character.
When rolling the dough into balls, try to keep them as even in size as possible. Freeze any unbaked dough balls to use later. Make sure to thaw them completely before baking them.
The cookies are done when they just barely show any color on top, and may show tiny cracks over their upper surfaces. The interior should be cooked completely through once the cookies have cooled completely.
Makes about 28 1.5” balls.
Equipment:
• handheld or stand mixer w/ appropriate bowl
• baking sheet
• additional baking sheet or tray for freezing unbaked dough balls
• shallow bowl, pie tin or similar dish for rolling cookies in powdered sugar
Ingredients:
2 1/4 cup AP flour
1 cup butter two sticks, or half a pound, at room temp
1/2 cup sugar granulated or powdered will both work
1 tsp vanilla extract or paste
1/4 tsp salt
3/4 cup pecans or walnuts well-toasted and chopped small
~1 cup powdered sugar for rolling cookies
Procedure:
1. Arrange to toast the nuts. I toast them at 350F with convection for 7 minutes or so.
2. Cream the butter with the 1/2 cup of sugar, salt and vanilla.
3. Allow the nuts to cool once they are properly toasted, then chop them to ~1/4in (~3mm) pieces.
4. Add the nuts and flour to the butter and mix them until just combined.
5. The dough may not cohere as a single unit, that is okay.
6. Form the dough into evenly-sized balls about 1-1.5” in diameter.
7. Place them about an inch apart on the baking sheet.
8. Bake in the center of the 400F oven for 10-12 minutes.
9. Allow cookies to cool slightly; if they are rolled in sugar too soon they will crumble apart.
10. While cookies are still decently warm, roll them in the powdered sugar.
11. Allow the cookies to cool on a wire rack.
12. Once completely cooled, they may optionally be rolled in powdered sugar again.
13. For them to have the best texture, consume them within 24 hours.
Music:
Warning: You'll Crave These Russian Tea Cakes All Year Round
These Russian tea cake cookies are classic Christmas cookie favorite of my childhood. You may also know these as Mexican Wedding cookies or Snowball cookies. These cookies are buttery delicious and quick to make. This Russian Tea Cakes recipe are made in one bowl, with 6 ingredients, and are ready in 30 minutes or less.
For the recipe with step by step instructions:
Tools Needed (affiliate links):
Baking sheet:
Mixer:
Cookie Scoop:
Ingredients
1 cup (2 sticks. 226 g) unsalted butter softened
2 2/3 cups (300 g) powdered (or confectioners) sugar *divided
1 teaspoon vanilla extract
2 1/4 cups (270 g) all purpose flour
1 cup (115 g) finely chopped toasted pecans *see note
1/4 teaspoon salt
Instructions
1. Position a rack in the center of your oven and preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper (or you can use a silicone baking mat).
2. In a large mixing bowl with an electric mixer (I prefer my stand mixer with paddle attachment but a hand mixer will also work) cream together on medium speed, the butter, 2/3 cup powdered sugar, and vanilla until light and fluffy, about 2 to 3 minutes. Stir in flour, nuts, and salt until a soft dough forms.
3. On low speed, stir in flour, nuts, and salt until a soft dough forms. Dough will be very stiff.
4. Using a small cookie scoop, or two spoons shape dough into 1 inch balls. (I like to scoop the dough then roll into a ball with my hands to smooth). Place about 1 inch apart on an ungreased cookie sheet.
5. Bake in the preheated 400°F oven for about 10-12 minutes until set on edges but not brown. Remove the oven and allow to cool slightly on cookie sheet before removing to a wire cooling rack. Cool slightly on a wire rack.
6. Place remaining 2 cups of powdered sugar into a bowl. Roll warm cookies in powdered sugar. Cool completely , then roll again in powdered sugar when cool.
Notes
Storage: These will keep for a week in an airtight container for up to a week.
Freezing: Freeze baked, cooled cookies in an airtight bag or container for up to 3 months.
Unsalted Butter – I always recommend unsalted butter so you can control the amount of salt in the cookie dough. But you can also use salted butter, simply omit the added salt in the recipe. Do not use margarine or tub butter which is not pure butter and has added oils and ingredients which can affect the texture.
Powdered Sugar – You will use this in your cookie dough and also again to roll them in after they are baked.
Vanilla extract – I recommend pure vanilla for best flavor, but imitation vanilla extract will also work.
Pecans – Toasting is optional but preferred. I toast pecan halves in a 350°F for 7-8 minutes until fragrant, then cool and chop finely. Be sure to allow to cool before adding to cookie dough. I prefer pecans but any nut will work. You can omit the nuts if need be, and try swapping in some chocolate chips instead. Mini chocolate chips also work great in these little cookies. If you don’t swap the nuts for anything, you may need to add additional flour to help the cookies keep their shape (try adding a 1/4 cup extra.)
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