Recipe Countdown
- Russian Tea Cookies
aka: Mexican Wedding Cookies
The trick to these little delectible beauties is the powdered sugar.... Add a little corn starch to the powdered sugar so the coating sticks better and does not get pastey.
You can make them way ahead and freeze them, and whether bagged up as a favor, or all decked out in a martini glass, these little cookies fill the bill.Ingredients
Russian tea cakes, Snowballs, SandDarts and/or Mexican wedding cookies, are a delicate hazelnut-based cookies that freeze well without losing their flavor or texture. There are quite a few names for these delightful cookies. So easy to make, and even easier to eat. Perfect for gift giving.
Makes: 6 dozen cookies
- * 1 cup powdered sugar
* 2 cups butter or margarine, softened
* 2 teaspoons vanilla
* 4 1/2 cups Gold Medal® all-purpose flour
* 1 cup finely chopped nuts
* 1/2 teaspoon salt
* Additional powdered sugar
* cornstarch [approx. 1 TBLSP]
NOTE: Choice of nuts preferred are hazelnuts, pecans, or walnuts... whichever you have on hand works perfectly.
1. Heat oven to 400°F. In large bowl, mix 1 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
2. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until set but not brown. Roll in additional powdered sugar [with a bit of cornstarch added] mixture while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar/cornstarch mixture again.
Second option: roll in powdered sugar while hot, then in sparkle sugar when cool for a more elegant effect if desired.
Variations: Pistachio And Craberry Teacakes ,
NOTE: For best results, freeze cookies the same day they are baked, after they have cooled completely. ... Frozen dough or cookies should be used within two months.
Adapted from: A Cottage Industry
- LazsRealm Of Christmas Kitchen Magic -
