Mexican Wedding Cakes Christmas Cookies Recipe how to make Russian Tea Cakes #HandmadeHolidays
#handmadeholidays blog hop!!! Today I'm, sharing a holiday cookie recipe for butter balls, the powdery white Christmas cookies that look like snowball cookies and are known as Mexican Wedding Cakes or Russian tea Cakes.
One of the things that makes our Mexican Wedding Cakes a Christmas cookie favorite is their round shape. This shape makes the cookies easy to eat in one bite, which is important because the cookies are so crumbly.
The key to nailing this Mexican Wedding Cakes recipes is really rolling a round ball, no bigger than 1″ wide. After rolling a few of these, you'll be a pro at Mexican Wedding Cakes!
PRINTABLE recipe here:
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Why are they called Mexican Wedding Cakes? You might have heard these cookies also referred to as Russian Tea Cakes. It's believed they actually started out as a Spanish cookies called polvorones … who knew?
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how to make russian tea cakes // mexican wedding cookies! ????????
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shot on an iphone 11
ingredients
- 1 cup pecans, walnuts, or almonds
- 2 cups flour
- 2 sticks or 1 cup of unsalted butter at room temperature
- 1/2 cup powdered sugar (can overestimate up to 3/4 cup)
- 2 teaspoons vanilla extract (a splash will suffice)
- 1/2 teaspoon salt (a pinch will suffice)
- powdered sugar to roll in
steps:
1. mix the butter and sugar, then add vanilla
2. add flour and salt, mix
3. toast the nuts to bring out the smell
4. crush the nuts then add and mix
5. spread out the cookie dough on cling wrap and chill for 30 minutes in the refrigerator or 15 minutes in the freezer
6. preheat the oven to 325°F
7. roll the cookies into small, 1 inch diameter balls, bake for 17-19 minutes (check periodically) until lightly golden
8. take out the cookies. when slightly warm, roll in powdered sugar and let cool
music: solitude by rook1e and flying by carl storm
i based my recipe off multiple websites, but the primary original recipe is by simply recipes and is linked below:
disclaimer: i am not a professional baker/chef, and i am not pretending to be. this video is just for fun.
no copyright infringement intended. all music belongs to its respective owner.
simply recipes does not sponsor or endorse this video.
#russianteacake #mexicanweddingcookie #recipe #cookie #stayhome #withme
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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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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Russian Tea Cakes - Easy Tea Cookies Recipe aka Wedding Cookies
Learn how to make Russian Tea Cakes! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Russian Tea Cakes recipe.
Russian Tea Cakes | Betty Crocker Recipe
These nutty, buttery Russian Tea Cakes will be perfect for your next Christmas cookie exchange!
Full recipe: