Food recipes
Russian Tea Cakes / Mexican Wedding Cakes (Cookies)
Russian Tea Cakes / Mexican Wedding Cakes (Cookies) Ingredients: nuts, pecans butter, without salt sugars, powdered vanilla extract wheat flour, white, all-purpose, unenriched salt, table sugars, powdered Directions:...
Russian Tea Cakes / Mexican Wedding Cakes (Cookies)
Ingredients:
nuts, pecans
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Line 2 baking sheets with parchment paper.
Set aside.
Toast nuts.
Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven.
Cool.
Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).
Or the nuts can be hand chopped until very fine.
Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
Beat in the vanilla extract.
Add the remaining flour and salt and beat until combined.
Stir in the nuts.
Cover and refrigerate the dough for about 1 hour or until firm.
Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
Bake about 12-15 minutes, or until the edges of the cookies start to brown.
Remove from oven and place on a wire rack to cool for about 5 minutes.
Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
Store in airtight container for up to 10 days.
Ingredients:
nuts, pecans
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Line 2 baking sheets with parchment paper.
Set aside.
Toast nuts.
Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven.
Cool.
Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).
Or the nuts can be hand chopped until very fine.
Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
Beat in the vanilla extract.
Add the remaining flour and salt and beat until combined.
Stir in the nuts.
Cover and refrigerate the dough for about 1 hour or until firm.
Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
Bake about 12-15 minutes, or until the edges of the cookies start to brown.
Remove from oven and place on a wire rack to cool for about 5 minutes.
Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
Store in airtight container for up to 10 days.