RUSSIAN TEA CAKES, ITALIAN WEDDING COOKIES, MEXICAN WEDDING COOKIES

Nov 14, 2015

1 min read

RUSSIAN TEA CAKES, ITALIAN WEDDING COOKIES, MEXICAN WEDDING COOKIES

Call them whatever you want. They’re all so similar that you won’t have a problem renaming them. I do know, however, that some Italian recipes use anise. I am posting my Russian grandmother’s recipe which is the only one I use. The recipe is well over 100 years old.

You can mix them and have the first tray in the oven in about five minutes. Love that? I thought you might!

INGREDIENTS:

In mixer bowl, combine: 1 cup soft butter

½ cup sifted 10X sugar

1 tsp vanilla

Sift together: 2 ½ cups flour

¼ tsp salt

Add: ¾ cup finely chopped nuts (almonds, walnuts or pecans)

PREPARATION:

Roll dough into 1” balls. Place 2 ½” apart on ungreased cookie sheet. Raise rack so they don’t burn on the bottom, or use parchment paper or silicone baking sheet.

Bake until set, but not brown. 400* for 10-12 min

While still warm, roll in 10X sugar.

YIELD: 40 COOKIES