Recipe for Russian tea cakes/or Mexican wedding cookies?

Question

My half sister used to make us these cookies for christmas, they were either russian tea cookies or mexican wedding cookies, they were bout 1-2 ich round dome shape with pecans or walnuts in a crumbley cookie and coated in powdered sugar, they were melt in your mouth, they were NOT spicy like German christmas cookies, they probably had a good amount of vanilla in them. Any help on what they may have been? Any recipes?

Answer 1

1 cup butter
2 teaspoons vanilla
2 cups flour
2 tablespoons water
2 cups pecans, chopped
1/2 cup sugar
powdered sugar, for rolling

Cream butter and sugar, add remaining ingredients, except for powdered sugar.
Roll into balls, small, about a"quarter" in diameter.
Bake for 5 minutes on 275F, then 20 minutes at 350F degrees.
Roll in powdered sugar while still hot, we usually do 2-3 coatings of sugar.



1 pound (500 grams) unsalted butter, at room temperature
1 cup (4 ounces/125 grams) plus powdered sugar
2 tablespoons vanilla
1 teaspoon salt
2 cups (8 ounces/250 grams) finely chopped pecans
5 cups (15 ounces/470 grams) sifted cake flour

PREPARATION:
Preheat oven to 350°F (180°C). Butter 2 baking sheets. In a bowl, using an electric mixer set on medium speed, beat together the butter and the 1 cup (4 oz/125 g) confectioners’ sugar until light and fluffy, 10-15 minutes.

Add the vanilla, salt and pecans and beat just until combined. Using a wooden spoon, stir in the flour, being careful not to overmix. Form the dough into walnut-sized pieces and place on the prepared baking sheets. Bake just until very lightly browned on the bottoms, 10-12 minutes, switching pan positions halfway through baking.
Remove from the oven and set the baking sheets on wire racks to cool. Place confectioners’ sugar in a large bowl. When the cookies are cool enough to handle, place a few at a time in the bowl and toss gently to coat them on all sides. As the cookies continue to cool, occasionally toss them again with sugar, trying to coat with as much sugar as possible. When fully cooled, serve the cookies or place in an airtight container and store at room temperature for up to 1 week.

Answer 2

Traditional Mexican Wedding Cookies:

45 min 15 min prep
36 servings 3 dozen

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
powdered sugar (for rolling baked cookies in)

1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
3. Chill dough if it seems too soft.
4. Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
5. 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 slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
6. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
7. NOTE: Forming dough into 1" balls will increase yield to 48 cookies.

Answer 3

I make these every year they are from the Betty Crocker cookbooks

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar


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.
(Total time will vary; cook or bake time is per batch.)

Answer 4

Russian Tea Cookies
INGREDIENTS
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Mexican Wedding Cookies
INGREDIENTS
1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup confectioners' sugar
DIRECTIONS
In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
Preheat oven to 325 degrees.
Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Answer 5

I think Mexican/Russian Wedding Cookies ARE shortbread cookies. Shortbread are just not rolled in xxx sugar after baking. I would not put any white choc in the dough, but maybe dip a baked shortbread cookie half-way into melted white choc. I would think dried cranberries are fine, but I would not use fresh ones.

Answer 6

Hello,
Emeril has one and also a show called Sweet Dreams also
has one

Answer 7

http://allrecipes.com/recipe/russian-tea-cakes-i/detail.aspx

http://allrecipes.com/recipe/mexican-wedding-cookies/detail.aspx

Enjoy, send me one they sound scrummy