Best Russian Wedding Cookies 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.

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.

TOFFEE SNOWBALLS (RUSSIAN TEACAKES OR MEXICAN WEDDING COOKIES)

Steps:

• Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
• Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
• Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
• Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.

RUSSIAN WEDDING COOKIES ( TEACAKES )

Steps:

• Mix together soft butter, confectioners sugar, vanilla. Sift together Flour, salt. Mix in 3/4 Cup finely chopped nuts Chill Dough. Roll into 1" balls. Place 2 1/2 " apart on ungreased baking sheet. Bake 400 degrees for 10-12 minutes. Bake until set, but not brown. While still warm, roll in confectioners sugar. Cool. Roll in sugar again. Enjoy !

RUSSIAN WEDDING COOKIES

Steps:

• Heat oven to 350 degrees. In a large bowl, cream butter and sugar. Add flour and salt and mix thoroughly. Stir in vanilla and nuts until well incorporated. Using your hands or a small cookie scoop, roll balls about 1 inch in diameter. Place on ungreased cooking sheets and bake 15 to 20 minutes or until just starting to brown. While cookies are still hot, roll in confectioners' sugar. Store in a tin dusted with more confectioners' sugar.

GLUTEN FREE RUSSIAN WEDDING COOKIES (AKA RUSSIAN NUT BALLS)

Steps:

• Preheat over to 400 degrees. Cream butter and sugar together in food processor. While processing, add in vanilla and salt. Slowly add flour and nuts, pulse blending in between additions, until a dough is formed (a little less or more flour may be necessary depending on your flour mix, humidity, etc.). Dough should be very slightly sticky. Hand roll bits of dough into 1.5 inch diameter balls and layout on cookie sheets. Bake at 400 degrees for 15 minutes. Remove from oven. Once they are cool enough to handle comfortably (but still warm), roll them in a bowl of confectioner's sugar. Then place on a plate to cool, completely. Store in an airtight container.