Best Russian Wedding Cakes Recipes

WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)

Steps:

• Blend softened butter with powdered sugar. Add vanilla.
• Mix in salt, baking powder, flour and chopped pecans.
• Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
• Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

PECAN PUFFS (AKA MEXICAN WEDDING CAKES OR RUSSIAN TEA CAKES)

Steps:

• Cream butter, add sugar and remaining ingredients.
• Roll into small balls, and place on cookie sheet.
• Bake in 325 F oven for 30 minutes.
• Roll balls into powdered sugar when hot, and again when cool.
• Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).

RUSSIAN TEA CAKES / MEXICAN WEDDING CAKES (COOKIES)

Steps:

• 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.

MEXICAN WEDDING CAKES AKA RUSSIAN TEA CAKES

Steps:

• 1. Preheat oven to 325 degrees. In a large bowl, with a fork or pastry blender cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Shape tablespoonfuls into 2 inch balls (or slightly smaller). Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
• 2. NOTE: If cookies tend to spread in the oven, instead of remaining in ball shape, chill dough thoroughly before baking and check oven temperature.

RUSSIAN WEDDING CAKES

Steps:

• Mix all ingredients thoroughly (if you find it easier to cream the sugar and butter first go ahead but it isn't necessary if you don't want to take the extra step).
• Shape dough into 1 inch balls and place on ungreased baking sheet. Bake for around 8 minutes (they burn easily) on middle rack at 400 degrees until set but not brown.
• While warm, roll in confectioner's sugar. Let cool, and roll in sugar again.

RUSSIAN TEACAKES OR MEXICAN WEDDING CAKES

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.

RUSSIAN TEA BALLS (MEXICAN WEDDING CAKES)

Steps:

• Preheat oven 400; Cream butter and sugar till light and fluffy. Add water and vanilla. Gradually add flour, nuts beating well Roll into 1 inch balls. Place 1 inch apart on ungreased cookie sheet Bake at 400 for 10 min. till light brown on bottom Cool on wire racks about 10 min Then roll in 1 cup of confectioners' sugar. When completely cool, roll again in sugar.