How To make Russian Tea Cakes/Mexican Wedding Cookies

Easy Russian Tea Cakes | Recipe by Lounging with Lenny

Russian tea cakes. Russian tea cakes are well-know Christmas cookies. Russian tea cakes also called Russian tea cookies, Mexican wedding cookies, snowball cookies, Mexican wedding cakes and etc. This Christmas cookies are very easy to make and extremely delicious. Russian tea cakes will melt in your mouth. Follow my step-by-step Russian tea cakes recipe and enjoy.

Russian Tea Cakes Ingredients:
2 sticks butter
1 tbsp vanilla extract
7 tbsp powdered sugar
2 cups flour
1 cup powdered sugar (to dredge)

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Snowball Cookies-Russian Tea Cakes-Mexican Wedding Cookies-Shortcake @ourforeverfarm

Snowball Cookies, Russian Tea cakes, shortcake, Mexican wedding Cookies
(Whatever you want to call them)

1 cup unsalted butter, softened (I used salted and they were just fine)

1/4 tsp salt (I think I said 1 tsp.)

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 cup sugar

2 cups finely chopped nuts

1/2 cup powdered sugar, or more as needed (I used more)

Cream butter and sugar together until it’s mixed well.

Add vanilla flavoring.

Stir nuts, flour and salt together. Set aside.

Add to butter sugar mixture. Mix until dough sticks together. Doesn’t take long.

Bake cookies in a preheated oven @325 degrees for 16/18 minutes.

Remove. Let sit for 5 minutes. Roll in first coat of powdered sugar while warm. Then let completely cool. Roll in powdered sugar second time.

A little bite of Heaven.

You can store these for a week at room temperature or freeze after first coat of powdered sugar for 4-6 weeks. Sometimes I flash freeze without any powdered sugar at all. It dissolves in freezer anyway. Then roll when they are thawed.

I hope you enjoy these. This was my Grandmas recipe. I treasure this.

Hope you enjoy.
Blessings,
Sweet Hunter & Val

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How to Make Russian Tea Cakes aka Snowball Cookies or Mexican Wedding Cakes

Russian Tea Cakes are rich and buttery cookies with a texture similar to shortbread. They're quick and easy to make and very festive coated in powdered sugar, which looks like snow!

These are also called Snowball Cookies, Mexican Wedding Cakes, Italian Butterball Cookies, and Butter Balls Cookies.

Find the full recipe on my blog:

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:

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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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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

Helen's Home Cooking Mexican Wedding Cookies/Russian Tea Cakes

These wee buttery nutty delights are so tasty that it beggars belief at how easy they are to make.
Known as Mexican Wedding Cookies, Russian Tea Cakes or Stateside as Snowballs
(not to be confused with Scottish Snowballs), these will make even the most novice of
cooks get wow for a reaction.
These are fantastic to have up your sleeve for Festive treats.