Russian tea cookies, also known as Mexican wedding cakes, are such a classic holiday cookie. So, we went straight to the classic source for this recipe – The Joy of Cooking. We’re going to be taking it old school this year, browsing older cookie recipes to bring back favorites and discover new ones. Perfect for sharing with your friends, co-workers and possibly the nice mail carrier.
Preheat the oven to 350.
First of all, this was our first recipe using homemade vanilla extract from our enterprising sister/sister-in-law Ruth. Delightful! (This would probably make a nice holiday gift, as well.)
In a large bowl, beat 1 cup (2 sticks) butter, 1/2 cup confectioners sugar, 1/4 tsp salt and 2 tsp vanilla until well-blended . Stir in 1 cup toasted pecans (finely ground). Stir in 2 cups all-purpose flour until well-blended.
Shape into 1″ balls and arrange about 1 1/4″ apart on a cookie sheet. Bake 12 to 15 minutes until lightly brown. Let stand and then transfer to a cooling rack. Once they’re cool, roll them in the confectioners’ sugar.
A tip from our baker friend Angie – add a few pinches kosher salt to the confectioners’ sugar for an extra tastebud tweak.
Enjoy with tea (we like licorice spice), holiday lights, a warm fire, and friends.
- 1 cup (2 sticks) butter
- 1/2 cup confectioners sugar
- 1/4 tsp salt
- 2 tsp vanilla
- 1 cup pecans (toasted and finely ground)
- 2 cups all-purpose flour
- 3/4 cup confectioners sugar (for rolling)