Mexican Wedding Cakes or Russian Tea Cakes? Living in Texas I’m going with Mexican Wedding Cakes. Whatever you want to call them, I love these little bites of joy!
If you want a sweet, rich little bite to end a meal? Cookies with a cup of tea or hot chocolate these are perfect!
Mexican Wedding Cakes are a great, quick, small batch cookie. They keep well in an airtight tin for the unexpected drop-ins. (Assuming they aren’t mysteriously devoured).
When serving for guests, or you’re in need of a little sugar, roll them in a little bit more powdered sugar right before serving.
This is a great kid friendly recipe, few ingredients, no eggs to deal with, they can make the balls. It’s a small enough batch they won’t lose interest. Just make sure the mixer is on low when adding powdered sugar and flour!
Mexican Wedding Cakes
Ingredients
- 1 cup Butter, softened Unsalted
- 1/2 cup Powdered Sugar
- 1/2 tsp Salt
- 1 tsp Vanilla
- 2 cups All-purpose Flour
- 3/4 cup Chopped, toasted Pecans
- Powdered Sugar
Instructions
- In a stand mixer, cream butter and powdered sugar until well combined, add salt, mix well. Add vanilla, mix well. add flour and pecans. Mix until well combined.
- Dough will be soft. Refrigerate at least 45 minutes to allow the dough to firm up.Preheat oven to 350 degrees. Form 1-1 1/2 inch balls. Place on a parchment lined cookie sheet.Bake for 10-12 minutes until bottoms are light brown. Cool on pan for 1 minute.Place on cooling rack, and then roll each cooking in additional powdered sugar to coat. Be careful, they will be warm. Roll through sugar a second time now or if you prefer before serving. Store in airtight tin.
Great recipe. Clear and simple. Thanks