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Russian Tea Cakes/Mexican Wedding Cookies

Russian Tea Cakes/Mexican Wedding Cookies recipe image
These classic Russian Tea Cakes, also known as Mexican Wedding Cookies, are tender, melt-in-your-mouth shortbread cookies infused with almond and vanilla. The dough is rich with butter and flour, creating a crumbly texture that dissolves on the tongue. Each cookie is generously coated in powdered sugar twice&# 226;ÂÂonce while warm to help it adhere, and again after cooling for a snowy, festive finish. They are perfect for holiday gatherings, tea time, or as a sweet gift. Simple ingredients yield an elegant treat that feels homemade and luxurious without being difficult to prepare.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 48
Calories: 2538.4
Dietary: Vegetarian
Description
These classic Russian Tea Cakes, also known as Mexican Wedding Cookies, are tender, melt-in-your-mouth shortbread cookies infused with almond and vanilla. The dough is rich with butter and flour, creating a crumbly texture that dissolves on the tongue. Each cookie is generously coated in powdered sugar twice&# 226;ÂÂonce while warm to help it adhere, and again after cooling for a snowy, festive finish. They are perfect for holiday gatherings, tea time, or as a sweet gift. Simple ingredients yield an elegant treat that feels homemade and luxurious without being difficult to prepare.
Ingredients
  • 1 1/2 cup Butter, at room temperature
  • 3/4 pound Powdered sugar
  • 1 Egg Yolk
  • 1 teaspoon Vanilla
  • 1/2 cup Finely chopped almonds
  • 3 1/4 cup All-purpose flour
Directions
  1. 1
    Preheat oven to 275ðF (135ðC). Line baking sheets with parchment paper or leave ungreased.
  2. 2
    In a large bowl, beat the butter until light and fluffy.
  3. 3
    Beat in 2 tablespoons of the powdered sugar, egg yolk, vanilla, and chopped almonds until combined.
  4. 4
    Gradually add the flour, beating just until the dough comes together and is blended thoroughly.
  5. 5
    Pinch off pieces of dough about the size of large walnuts (roughly 1 tablespoon) and roll between your palms to form smooth balls.
  6. 6
    Place the dough balls 1 1/2 inches apart on the prepared baking sheets; flatten each ball slightly with your fingers.
  7. 7
    Bake in the preheated oven until very lightly browned, about 45 minutes.
  8. 8
    Let the cookies cool on the baking sheets until they are lukewarm but still pliable.
  9. 9
    Sift half of the remaining powdered sugar onto a large sheet of wax paper or parchment paper.
  10. 10
    Roll each lukewarm cookie gently in the sugar to coat completely.
  11. 11
    Using your fingers, pack more sugar all over the cookies to a depth of about 1/8 inch.
  12. 12
    Place the coated cookies on wire racks and dust generously with more powdered sugar; let cool completely.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 2538.4kcal
% Daily Value *
Total Fat 124.2g192%
Saturated Fat 64.4g322%
Cholesterol 438.0mg146%
Sodium 787.6mg33%
Total Carbohydrate 321.5g108%
Dietary Fiber 12.6g51%
Sugars 117.0g
Protein 38.4g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, butter, cookie, dessert, flour, holiday, mexican, powdered sugar, roll, russian, shortbread, sweet, tea cake, vanilla, wedding
Read it online: https://www.chefs-mate.com/recipe/russian-tea-cakes-mexican-wedding-cookies/