These classic, powdered sugar-covered Russian teacakes are one of my favorite cookies to make during the holidays. You might also know them by their other name of “Mexican wedding cakes”. Regardless of their name, I enjoy the sweet, buttery, nutty flavor combination. Give them a try for your next holiday treat!
Russian teacakes
Makes 40-45 cookies
Good Food
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped nuts (walnuts or pecans)
- Additional powdered sugar (for coating cookies)
Heat oven to 400 degrees.
In the bowl of a stand mixer, cream together butter, sugar, and vanilla. Add the flour, salt, and nuts and work in until dough holds together.
Roll dough into 1-inch balls (I use a 2-teaspoon cookie scoop to get a consistent size) and place on a parchment-lined baking sheet. Bake for 12-13 minutes, or until the cookies are set and just beginning to turn golden on top.
While warm, roll in powdered sugar; then let cool completely on a wire rack. Roll cooled cookies in sugar again.
(Recipe from Betty Crocker)