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20 January, 2014

Russian Tea Cakes/Mexican Wedding Cookies

Posted in : All, Desserts on by : hdcook

Russian Tea CakesMexican Wedding Cookies


HI!!!! Yes I am back~I been sick for the past week and now that I am feeling better~MUCHO~better~still I have this head cold that I cant shake but hopefully in the up  coming days I will get better~ughh~I hate it when my nose is dry, my head has pressure and it feels like a big balloon and I am about to explode~&~I constantly have to take a box of Kleenex tissue with me~ughh~just UGHH~~………that’s how my weeks has been and I hope that yours is better than mine. While on the road to recovery there has been alot of things going on in the past few days~1. Birthdays were celebrated~2.Relatives from out of towns came~3.A very much loved family dog past away~in short alot of baking in my kitchen has been going and I promise to post them all.

These Cookies or Cakes~you know what? You can decide what they are because I personally don’t see the difference~they are either called Russian Tea Cakes~or~Mexican Wedding Cookies~either way they are good and delicious~usually made and serve on holidays like Christmas~but in any occasion I think these delicate~crunchy & snowy white cookies/cake are just perfect~tiny ball cookies coated with powdered sugar with pieces of Almonds and Pecans~they are buttery~they are scrumptious and go perfectly well a cup of tea, Lattes, shots of espresso or what have you’s. I can just see it now~sitting in the back porch on a Sunny and bright day in the afternoon~gentle breeze is flowing~a good book in hand, a few of these little darlings with a cup of good tea~( mine is mint~I love mint tea) and you are set for the afternoon.


Russian Tea Cakes/Mexican Wedding Cookies

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 30-35 Cookies


  • 1 Cup unsalted butter soften (2 sticks)
  • 1/2 Powdered sugar, plus more for rolling
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon almond extract
  • 1 Cup ground Pecans
  • 1 Cup ground almonds
  • 1/2 Teaspoon kosher salt
  • 2 Cups all-purpose flour


  1. On a stand mixer with the paddle attachment beat soften butter and powdered sugar till creamy, In a bowl add combine flour and salt. add vanilla, almond extract and nuts to the mixer and mix well, in low speed slowly add flour till the dough has come together and is crumbly. Chill the dough for an hour.
  2. Preheat oven to 350 degrees. Line baking sheet with Parchment paper, roll the dough into a 1 inch ball and roll the dough in powdered sugar( start with 1/2 Cup of powdered sugar, add more as needed) and place in baking sheet a few inches apart from each other. Bake for 12 minutes. Let it cool slightly on the baking sheet on a cooling rack for 5 minutes, roll warm cookies again in powdered sugar. Let it cool completely on wire rack.

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