1 November, 2013
Also known as Russian Tea Cakes aka Mexican Wedding Cookies
Yields: About 4 dozen cookies
1 cup (2 sticks) butter, at room temperature
½ cup powdered sugar and ¼ cup powdered sugar, divided
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
¼ teaspoon salt
¾ cup finely chopped pecans
Heat oven to 400°.
With a hand mixer, beat together the butter, ½ cup powdered sugar and the vanilla in large bowl. Gradually add in flour and salt until dough holds together, then fold in the nuts using a sturdy spoon.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 12 to 15 minutes or until set – but not brown. Remove from cookie sheet. Cool 1 minute on wire rack, then roll the still-warm cookies in remaining powdered sugar; cool on wire rack. Roll in powdered sugar a second time.
Finely chopped walnuts or macadamia nuts may be substituted for the pecans.
Do not use self-rising flour or vegetable oil spreads in this recipe.
Modified from a recipe on the Pillsbury web site.