RUSSIAN TEACAKES OR MEXICAN WEDDING CAKES
This by far is my favorite recipe for these multi-named cookies. It has both Almond and Vanilla extract which is why I like it and you can use any kind of nut you like. Your own technique determines the outcome I've noticed. I like for the dough to set overnite it seems to enhance the flavor. Depending on your mixing methods with...
Provided by Lou Ann Weder
Categories Other Snacks
Time 40m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 400 F In a large mixing bowl, combine softened butter (2 sticks= 1 cup) powdered sugar 1/2 cup vanilla and almond extract 1/2tsp each *I like to cut my butter up even if it is soft, just makes the process easier. Beat with mixer at medium speed until light and fluffy.
- 2. In a bowl to the side ready to go... flour and salt, mix this up a bit with a fork or wisk.
- 3. Combine flour and butter mixture still using the mixer, and add pecans until blended. I have stopped short a few times and I liked it equally as well.
- 4. *Once combined, the mixture should be able to be made into walnut sized balls, any bigger or smaller you should adjust baking time. This is not a perfect science so don't worry over it.
- 5. Place the balls on a ungreased cookie sheet two inches apart. Bake for 10-12 minutes *Immediately roll cookies in powdered sugar. *Cool completely and REROLL cookies again in powdered sugar before storing.
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