Russian Tea Cakes(Or Mexican Wedding Cake)
Delicate, buttery cookies with a melt-in-your-mouth texture, coated in powdered sugar. Perfect for holidays or special occasions, appealing to those who enjoy sweet, nutty treats.
Ingredients
Instructions
- Preheat oven to 400°F.
- Mix thoroughly oleo, confectioners sugar, and vanilla.
- Work in flour, salt, and finely chopped nuts until the dough holds together.
- Shape the dough into 1-inch balls and place on an ungreased baking sheet.
- Bake for 10 to 12 minutes until lightly golden.
- While warm, roll the cookies in confectioners sugar.
- Cool the cookies and then roll them in sugar again.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you're out of nuts, you can substitute them with seeds or omit them entirely for a nut-free version. Ensure the dough is well mixed but not overworked to keep the cookies tender. Chilling the dough for 30 minutes can also help in shaping the balls more easily.
Serving Suggestions
These cookies are delightful on their own but can also be paired with a warm cup of tea or coffee for a cozy treat. They make a wonderful addition to holiday cookie trays or special occasions. For a festive touch, consider serving them alongside Sheila's Punch for a delightful contrast of flavors.
Storage & Reheating
Store leftover Russian Tea Cakes in an airtight container at room temperature for up to one week. If you prefer them to stay fresh longer, consider refrigerating them, but allow them to come to room temperature before serving. They do not require reheating but can be enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Tea Cakes(Or Mexican Wedding Cake) contains roughly 141 calories, with 2g protein, 15g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut for this recipe?
Absolutely! While pecans and walnuts are traditional choices, feel free to experiment with almonds or hazelnuts for a unique twist. Just be sure to finely chop them to incorporate well into the dough.
What can I do if my dough is too crumbly?
If the dough seems too crumbly and isn't holding together, try adding a tablespoon of cold water or an additional teaspoon of vanilla. Mix gently until it comes together. Avoid overworking the dough to maintain a light texture.
Can I freeze these cookies?
Yes, you can freeze Russian Tea Cakes! Place them in a single layer on a baking sheet to freeze them individually before transferring to an airtight container. They can last for up to three months in the freezer. When ready to enjoy, simply thaw at room temperature and roll in confectioners sugar again if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).