History and origin of Russian Tea Cakes
They are also refer to as Russian tea cookies, but speculation suggests that in the 1950s, the name changed to Mexican wedding cake or cookies in America to diverge from any Cold War context due to the strained relations with Russia at the time.
Irresistibly tender cookies
Russian Tea Cakes
- 1 cup butter, softened
1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1⁄4 cups sifted flour
- 1⁄4 teaspoon salt
- 3⁄4 cup chopped walnuts or pecans
- powdered sugar (for rolling baked cookies in)
Cream together the butter and powdered sugar until light and fluffy; stir in vanilla.
Whisk together the flour and salt; add gradually to butter mixture; stir in chopped nuts.
Chill the dough if it seems too soft.
Form dough into 1 1/4-inch balls and place onto parchment-lined or ungreased baking sheets.
Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool for 5 minutes.
Remove the cookies from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
Cookies may be rolled in powdered sugar a second time once cooled to room temperature.
NOTE: Forming dough into 1″ balls will increase yield to 48 cookies.
More sweet treats you might also like…
Easy Homemade Caramels made in the Microwave
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