Russian Tea Cakes
Russian Tea Cakes, also known as Mexican Wedding Cakes, in my opinion, are simply perfection in a cookie! Yes, I mean that! Honestly, I limit myself to just having these at Christmastime, otherwise, well — I just can’t resist. BUT, for me, the secret to making these delectable little balls so perfect is that you MUST put some effort in. Chop those pecans until they are VERY fine. Not pecan dust, but definitely very fine.
Russian Tea Cakes are light and tender with a wonderful buttery cookie (use good quality butter), full of pecans, and rolled TWICE in confectioners’ sugar. These cookies have been one of my family’s favorites for many years, but I’m definitely the biggest Russian Tea Cake enthusiast in our house. I simply love just about everything about these cookies; I think it started back many, many years ago. These cookies were one of the first things we made in Junior High home economics class. Now there’s a throwback! Anyway, please just try them! They really are that good!
What You’ll Need for Russian Tea Cakes:
- unsalted butter
- pure vanilla extract
- confectioners’ sugar (powdered sugar)
- flour
- pecans
- salt
Tips for Making The Best Russian Tea Cakes
- As I mentioned above, the pecans really should be chopped very fine. If you prefer, you could substitute walnuts.
- Use quality ingredients. Pure vanilla extract, fresh nuts, etc. It really does make a difference.
- Watch the cookies carefully and do not overcook. Just a hint of golden brown on the bottom.
- Give the cookies a couple of minutes to cool when they come out of the oven; then, gently start rolling each ball in confectioners’ sugar. Re-roll again once the cookies are completely cooled.
- Store in an airtight container.
Make Your Own Confectioners’ Sugar:
You can easily make your own confectioners’ sugar! It’s a simple process and all you need is some white granulated sugar and a little cornstarch (to keep the confectioners’ sugar from clumping). Whiz the sugar up in a blender, add the cornstarch, give it a couple more pulses, and you’re all set. Use it in a recipe or put it in an airtight container for future use.
Ingredients
Cookies:
- 1 cup butter, unsalted
- 1 tsp. pure vanilla extract
- 6 Tbsp. confectioners' sugar
- 2 cups flour
- 1 cup finely chopped pecans
- 1/4 tsp. salt
Finish Cookies:
- 1/2 cup confectioners' sugar
Directions
Preheat oven to 350° F.
- In the bowl of a stand mixer fitted with paddle attachment, cream the butter and vanilla together until smooth.
- In a separate bowl, combine the 6 Tbsp. confectioners' sugar with the flour. Add to the butter mixture and stir just until everything is well combined. Stir in the finely chopped nuts.
- Roll dough into 1-inch balls and set on an ungreased baking sheet about 2 inches apart. Bake for about 12 minutes until cookies are set and the bottoms are just beginning to turn golden-brown.
- While still warm, gently roll the cookies in confectioners' sugar and set on a piece of parchment paper or waxed paper to cool. Once the cookies have cooled completely, roll in confectioners' sugar a second time.
- Store Russian Tea Cakes in an airtight container.
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