RUSSIAN TEA CAKES, ITALIAN WEDDING COOKIES, MEXICAN WEDDING COOKIES

RUSSIAN TEA CAKES, ITALIAN WEDDING COOKIES, MEXICAN WEDDING COOKIES
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

Ready to go in the oven
Ready to go in the oven
FULLY BAKED COOKIES. They have firmed up, but not browned. That is perfect.
FULLY BAKED COOKIES. They have firmed up, but not browned. That is perfect.
Dip very warm cookies in confectioner's sugar. Use a small deep bowl for this.
Dip very warm cookies in confectioner’s sugar. Use a small deep bowl for this.
RUSSIAN TEA CAKES, ITALIAN WEDDING COOKIES, MEXICAN WEDDING COOKIES
RUSSIAN TEA CAKES, ITALIAN WEDDING COOKIES, MEXICAN WEDDING COOKIES

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By Tika for CHEW WANNA EAT? © 2015

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