We have enjoyed a winter wonderland in Flagstaff this past week. Seven inches of snow arrived at night, covering the ground and trees. I finally had time to do a bit of holiday baking. This is one of my favorite Christmas cookie recipes. My Mom has been making them for as long as I can remember. Luckily for me they turn out perfectly at high altitude also. Back home we call them Russian tea cakes but I think out west they are better known as Mexican wedding cookies. Either way, they are delicious.
Russian Tea Cakes
Recipe modified from AllRecipes
- 1 cup butter, softened
- 1 tsp vanilla extract
- 6 tbsp powdered sugar
- 2 cups flour
- 1/4 tsp salt
- 1 cup chopped nuts (I used pecans)
- 1/2 cup powdered sugar for decorating
- Preheat your oven to 350 degrees Fahrenheit.
- In your mixer bowl cream the butter and vanilla until smooth.
- In a medium bowl, mix together the 6 tablespoons of powdered sugar, flour and salt. Stir into the butter mixture until blended. Stir in the nuts.
- Shape the dough into one inch balls and place them two inches apart on an ungreased cookie sheet.
- Bake for 12 minutes until the bottoms are golden. The tops of the cookies will not turn golden so be very careful to not bake them for too long. Remove the cookies from the oven and cool on a wire rack.
- Roll the cooled cookies in powdered sugar. I usually roll mine twice.