These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar.

ingredients

  • 4 cups Butter, softened
  • 2 cups Powdered sugar
  • 1.3 tablespoons Vanilla extract
  • 9 cups All-purpose flour
  • 3 cups Walnuts, finely chopped
  • 1 teaspoon Salt
  • Powdered sugar, as needed

directions

1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
6. NOTES: #60 or #70 scoop (unmarked scoop), yield 50 balls

Notes

These rich little cookies are extra-special when made with macadamia nuts.
To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.
Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

Keywords

kev, cookies

MacGourmet downloadCookies - Russian Tea Cakes. To import, drag image to your MacGourmet recipe box.

source

DeHetre

servings/yield

200 servings