Description
Mexican Wedding Cookies, also known as Russian Tea Cakes, are buttery, nutty, melt-in-your-mouth cookies coated in powdered sugar. These delightful treats are perfect for holiday gatherings or any special occasion. Toasted pecans add a rich, toasty flavor that complements the tender, crumbly texture.
Ingredients
Scale
Cookie Dough
- 1 cup butter (softened, 2 sticks)
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon kosher salt
- 3/4 cup pecans (chopped)
For Rolling
- About 2 cups powdered sugar (for rolling)
Instructions
- Toast the Nuts: Preheat your oven to 350°F. Spread the pecan halves on a baking sheet and bake for 5-10 minutes until they are toasty and fragrant. Watch carefully to avoid burning. Once toasted, cool completely; chilling in the fridge helps.
- Cream Butter: In a large bowl or stand mixer, beat the softened butter until smooth and creamy, about 1-2 minutes.
- Add Sugar and Vanilla: Add 1/2 cup powdered sugar and 2 teaspoons vanilla extract to the butter. Beat well, scraping the bowl sides and bottom to combine fully.
- Add Dry Ingredients: Gradually add 2 cups all-purpose flour and 1/2 teaspoon kosher salt. Beat just until the flour is almost incorporated.
- Incorporate Nuts: Add the chopped pecans. You can chop them finely or roughly based on your preference, either by knife or pulse in a food processor. Stir until evenly incorporated; avoid overmixing.
- Form Dough: The dough should come together in a ball. If your mixer struggles, finish by hand. If still crumbly, add milk 1 teaspoon at a time until it forms a ball.
- Chill Dough: Cover the dough and refrigerate for 1-2 hours until firm enough to handle easily.
- Preheat Oven and Prep Sheets: Heat oven to 350°F. Line baking sheets with parchment paper or silicone mats, or lightly grease.
- Shape Cookies: Roll the dough into 1-inch balls (1 to 1 1/2 inches is fine). Ensure uniform size for even baking.
- Arrange on Baking Sheet: Place the balls about 1 inch apart on the prepared sheets. These cookies spread minimally.
- Bake: Bake for 9-11 minutes until the edges are firm but not browned. Avoid overbaking to prevent dryness.
- Cool Slightly: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
- First Sugar Roll: Place about 2 cups powdered sugar in a shallow bowl. Roll each warm cookie thoroughly in the sugar and return to rack.
- Final Sugar Coat: After the cookies have cooled for 30-60 minutes, roll them again in powdered sugar for a classic finish.
- Enjoy Warm: For best taste, savor at least one cookie while warm—it’s irresistibly delicious!
Notes
- Toasting nuts enhances their flavor and texture, but optional if short on time.
- Kosher salt can be substituted with regular salt; use less if fine table salt is used.
- Chilling dough is important to prevent cookies from spreading and to improve texture.
- If dough is too crumbly, adding milk a teaspoon at a time helps bind it without making it wet.
- Uniform cookie sizes ensure even baking and consistent texture.
- Rolling cookies twice in powdered sugar gives them their signature snowy coating and perfect sweetness.
- Store leftover cookies in an airtight container at room temperature for up to a week.
