Russian Tea Cakes

If there is a top ten list of my favorite cookies in the world, the Russian Tea Cakes would be in that list.  Okay, you have probably heard these called – Mexican Wedding Cookies or Snowball Cookies. All of these have the same premise – butter, flour, nuts and powdered sugar as the primary ingredients.  I just know they melt in your mouth and it is hard to limit yourself to one or two.

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According to Wikipedia, Russian tea cakes appeared in Russia in the 18th century as a confection used in a tea-sharing ceremony. By the 20th century, they were a part of wedding and Christmas traditions in the U.S., known by their popular "Russian tea" name. Mexican Wedding Cookies, and Bizcochitos, the official cookie of the State of New Mexico, are similar except that they have the addition of anise, although, properly made, the anise flavor is very mild. Many cultures have a similar cookie. In Spain, they are called Mantecados.

I know you are probably thinking, aren't these just to be enjoyed during the holidays.  I say unequivocally – these delights should be enjoyed year round.  Why have to wait until the holidays.  Hubby adores these cookies and they are one of the most requested cookie recipes I make.  So why wait – I decided to make them now.  Enjoy!

Russian Tea Cakes 

1 C. Butter

2 t. Vanilla

½ C. Powdered sugar

½ t. Salt

2 C. Flour

1 C. Toasted and chopped pecans

1 Box powdered sugar for coating the cookies

Preheat oven to 375 degrees

In an electric mixer, add the butter and cream together.  Once fluffy, add the vanilla, salt and powdered sugar.  Cream again.  Then slowly add the flour and blend well.  Final step, add the pecans and mix.  Chill for about 30 minutes in the refrigerator.

Form into one inch balls.  Place an inch apart on a non-stick cookie sheet.  Bake for about 10 to 12 minutes until the bottom of the cookies is golden brown.  Let cool for 4 to 5 minutes.

In a large plastic bag, pour half the box of powdered sugar.  Gently add the warm cookies and work the sugar around them by gently flipping the bag around to cover.  Let sit for a few minutes and repeat the process.  Once sufficiently coated, then place onto a large plate to cool.  Best to store in a sealed container

Makes approximately 4 dozen cookies