Tuesday, December 30, 2008

Mexican Wedding Cookies

These are probably my favorite, especially warm out of the oven.

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (for these I used walnuts and pecans)
1/4 teaspoon salt
Powdered sugar

Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Should make 4 dozen. Remember these here?

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12 Lovely Comments:

Chrystina said...

I have never been into mexican wedding cookies before because they are always so dry tasting. However, these look moister then I have ever seen them. I will have to rethink them now!

AmyRuth said...

I used to think Mexican Wedding Cookies/Sandtarts were a southern thing (a transplanted Texas) but I have discovered they are not. Love them too and yours look like they should hop into my hand so that I can have one with my coffee, right now! he he
Happy New Year

Anonymous said...

How much does the Almond flour cost? I have heard great things about this proudct, but I have only been able to find it for $15 a pound!

Rachelle said...

I get the Almond Meal in a 16 oz bag from Trader Joe's for I think it's $6-8 a bag. It's great stuff, you can replace this for 1/4 cup of flour in recipes.

Anonymous said...

How many cookies does this recipe actually yield?

Rachelle said...

These should make about 4 dozen 1" balls. http://www.bettycrocker.com/recipes/russian-tea-cakes/3af8664b-6c3e-4022-b686-cd961521e59b

Anonymous said...

This recipe came out horribly. It must be missing an ingredient I followed all the instructions and my cookies came out flat...

Anonymous said...

Love these ! Been making these for years but called them Russian Tea Cakes!

Anonymous said...

Recipe did NOT make 4 dozen even when doubled.

Vandra Lochridge said...

These are absolutely scrumptious! They are time consuming (took me 2 hours for a double batch, but worth it.
The double batch yielded me 6 dozen.

Sarah Thompson said...

You have to chill the cookies in the fridge for 1 hour, we make these in Winter and just chill them in our garage

Anonymous said...

Followed this recipe to a T but cookies came out horrible tasting, very dry and flaky. Other recipes say to bake at 350 but this one says 400, I followed 400 but bottom came out a little crispy.

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