I’ve got a list of goodies that I’m raring to make for Christmas, but we don’t eat many sweets around my parents’ house these days so I’m going to have to ease into the baking slowly. First up are Mexican Wedding Cakes (a.k.a. Russian Tea Cakes and an assortment of other names). I’ve been craving the sweet powdered sugar goodness of these cookies for a while now, so I can’t wait til they’re ready.
Mexican Wedding Cakes
(Set oven to 325 degrees.)
- 1 C. butter
- 1/2 C. sifted powdered sugar
- 1 tsp. vanilla
- 2 C. flour
- 1/2 C. finely chopped pecans
- 1/8 tsp. salt
- more powdered sugar!
Cream the butter, 1/2 cup of powdered sugar, and vanilla together. Separately, combine the flour, pecans, and salt. Add the dry goods to the creamed mixture. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake for 20 – 25 minutes til lightly browned. Roll warm cookies in powdered sugar and cook on wire racks. When cool, roll again in more powdered sugar. Makes 36.
-Recipe from: Better Homes & Gardens Mexican Cook Book (c. 1977)
