Mexican Wedding Cookies (Russian Tea Cakes)
This Mexican Wedding Cookies recipe makes melt-in-your-mouth buttery soft pecan cookies rolled in sweet powdered sugar. These are the most irresistible holiday cookies ever!
Servings 40 cookies
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, sifted
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup pecans, chopped fine I use Millican Pecans
- Additional powdered sugar
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
In a medium bowl, cream the butter and vanilla until smooth and creamy, about 2-3 minutes.
In a separate mixing bowl, mix together the flour, powdered sugar and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Mix in the chopped pecans. Place the dough in the refrigerator for 15 minutes.
Remove the dough from the fridge. Scoop out dough and roll it out into 1-inch balls. Place the cookie dough on the prepared baking sheet. They don’t expand so they don’t need a lot of space in between them.
Bake for 10 to 12 minutes or until lightly browned on the bottom. Remove from the oven and wait just until they are cool enough to handle but still warm. Roll them in powdered sugar and transfer them to a separate plate. Wait until cool, then roll them in powdered sugar once again to generously coat.
When completely cool, you can store them in an airtight container.
Calories: 90kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 19mg | Fiber: 1g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg