Mexican Wedding Cakes, Russian Tea Cakes, Melting Moments…

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It’s Christmas Eve! This is my absolute favorite time of year. I’m thankful every single day for the greatest gift God could ever give us, a savior, and the celebration of His birth with family and friends has given me some of the happiest memories of my life. No matter who you share the day with, even if no one at all, you can make it special by enjoying one or two simple to make treats and keeping the true reason for the holiday uppermost in your heart and mind.mexican-wedding-cakes-culinary-craftiness

In our home, we have many Christmas traditions and it just wouldn’t be the same without peanut butter balls, fudge, cinnamon rolls for Christmas breakfast, and many others (most of them revolving around food 😋 ). One of my favorites is homemade Mexican Wedding Cakes, also known by those other names in the title. There are many recipes all over the Internet for these awesome little bites of heaven and I’ve experimented with quite a few. Last year I thought I’d made the best ever with 2/3 cup of powdered sugar to 1-1/2 cups of flour, however, this year I kept thinking I wanted them a bit sweeter so I upped the confectioner’s sugar to 3/4 cup. Noah has already sampled a few and said these are the best yet! If these wonderful little cookies aren’t part of your holiday tradition, it’s never too late to add them!

You can use a hand or stand mixer for this, but it will incorporate air into the dough and make for a crumblier cookie. I prefer just using an old wooden spoon to mix the few ingredients together for a denser, yet light, cookie.

Pecans are pretty expensive these days so look for a sale wherever you can. Walgreen’s Nice brand is usually one of the cheapest sources in my town when they’re BOGO, but they’re not always on sale. If the cost makes this cookie unaffordable, you can cut the quantity of nuts in half or leave them out altogether and still have a tasty little cookie.

It never fails when I take a bite out of one I end up with powdered sugar all over my shirt so I try to make the balls small enough to fit the whole cookie in your mouth. 😀

Note: Pictured is a double batch.

Mexican Wedding Cakes

1 cup butter (softened to room temp)
3/4 cup sifted powdered sugar (aka confectioner’s)
1 tsp. vanilla
1 1/2 cups flour
A pinch of baking powder
3/4 cup toasted minced pecans
Extra powdered sugar for coating

Preheat oven to 375ºF. Mix the butter and powdered sugar with a wooden spoon until completely incorporated. Mix in the vanilla, then the flour and baking powder. Finely chop the pecans and add. Cover the dough with plastic wrap directly onto the surface making sure to seal out any air around the edges and place in the fridge for an hour or two.

Once chilled and firm, roll into balls, about the size of those small super balls we used to play with as kids, and place on an un-greased baking sheet about 1 inch apart.

Bake at 375 degrees for 10 minutes. Don’t brown them! They’re done when they look dry on top. The bottoms will be lightly browned.

As soon as they’re out of the oven, roll them all around in a bowl of powdered sugar. Careful! They’re hot! The first layer of powdered sugar will melt a little on them. Roll them again if you want or just dust with an extra layer in the container you use to store them.

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Mexican Wedding Cakes, Russian Tea Cakes, Melting Moments…

Yield: Approximately 30

Mexican Wedding Cakes, Russian Tea Cakes, Melting Moments…

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 1 cup butter (softened to room temp)
  • 3/4 cup sifted powdered sugar (aka confectioner’s)
  • 1 tsp. vanilla
  • 1 1/2 cups flour
  • A pinch of baking powder
  • 3/4 cup toasted minced pecans
  • Extra powdered sugar for coating

Instructions

  1. Preheat oven to 375ºF. Mix the butter and powdered sugar with a wooden spoon until completely incorporated. Mix in the vanilla, then the flour and baking powder. Finely chop the pecans and add. Cover the dough with plastic wrap directly onto the surface making sure to seal out any air around the edges and place in the fridge for an hour or two.
  2. Once chilled and firm, roll into balls, about the size of those small super balls we used to play with as kids, and place on an un-greased baking sheet about 1 inch apart.
  3. Bake at 375 degrees for 10 minutes. Don’t brown them! They’re done when they look dry on top. The bottoms will be lightly browned.
  4. As soon as they’re out of the oven, roll them all around in a bowl of powdered sugar. Careful! They're hot! The first layer of powdered sugar will melt a little on them. Roll them again if you want or just dust with an extra layer in the container you use to store them.
https://culinarycraftiness.com/mexican-wedding-cakes-russian-tea-cakes-melting-moments/

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