Mexican Wedding Cookies (Russian Tea Cakes)

Everyone needs a killer recipe for Mexican Wedding Cookies! Do you call them Russian Tea Cakes? Or Snowball Cookies? Polvorones? Italian Wedding Cookies?? How does one cookie have so many names?? These super easy (6 ingredient!) shortbread cookies are studded with chopped nuts and rolled in powdered sugar. They are irresistible, it’s no wonder every country’s got their own version!
  •  1 cup (2 sticks) butter, softened
  •  1/2 cup powdered sugar
  •  2 teaspoons vanilla
  •  2 cups all purpose flour, spooned and leveled
  •  1/2 teaspoon kosher salt
  •  3/4 cup* pecans, chopped
  •  more powdered sugar, for rolling (about 2 cups)
  1. For added flavor, take a few minutes to toast your nuts. Spread pecan halves (or whatever nut you would like to use) on a baking sheet. Bake at 350 degrees for about 5-10 minutes until toasty and fragrant. Keep an eye on them so they don't burn! Cool completely before adding to the cookies. I stuck mine in the fridge. 
  2. In a large bowl or stand mixer, beat the butter until it is smooth and creamy, about 1-2 minutes. 
  3. Add 1/2 cup powdered sugar and 2 teaspoons vanilla and beat well, scraping the sides and bottom of the bowl.
  4. For full instructions :

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