Tuesday, December 06, 2005
Mexican Wedding Cakes
One of our favorite cookies, Mexican Wedding Cakes have a shortbread-like texture and a very rich flavor. Perfect for people who prefer cookies that aren't "too sweet."
Makes 4 dozen
1 cup butter
1/2 cup powdered sugar
1 tsp vanilla
2 1/2 cups flour
1/4 tsp salt
3/4 cup finely chopped nuts (I use either walnuts or pecans)
Additional powdered sugar
Mix butter, sugar and vanilla. Stir in flour and salt. Stir in nuts. Chill dough for at least 30 minutes. Preheat oven to 400 degrees. Roll dough into one-inch balls and place on ungreased baking sheet. Bake 10-12 minutes or until set, but not brown. While warm, roll in powdered sugar. Allow to cool, then roll in powdered sugar again.
Categories: cookies
Makes 4 dozen
1 cup butter
1/2 cup powdered sugar
1 tsp vanilla
2 1/2 cups flour
1/4 tsp salt
3/4 cup finely chopped nuts (I use either walnuts or pecans)
Additional powdered sugar
Mix butter, sugar and vanilla. Stir in flour and salt. Stir in nuts. Chill dough for at least 30 minutes. Preheat oven to 400 degrees. Roll dough into one-inch balls and place on ungreased baking sheet. Bake 10-12 minutes or until set, but not brown. While warm, roll in powdered sugar. Allow to cool, then roll in powdered sugar again.
Categories: cookies
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I love Mexican wedding cakes but I rarely get them because I have to go to the bakey PERFECTLY SWEET to get them and they're not that cheap for cookies. Now, I think I'll try to make them at home so I can eat them more often!
These are one of my favorite cookies too, but I've always called them Russian Teacakes.
You can also omit the nuts and add 1 cup flaked coconut to make Ambrosia Balls.
You can also omit the nuts and add 1 cup flaked coconut to make Ambrosia Balls.
I have heard them called Russia Tea Cakes too. I wonder if it's a regional thing? Here in California, everyone seems to call them Mexican Wedding Cakes.
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