Russian Teacakes
Russian Teacakes, Mexican Wedding Cakes, Snowball Cookies are a real splurge.They may go by different names, but they are all delicious and the favorite Christmas cookie in my family. You gotta use real butter with these to get the nutty melt in your mouth experience. No substitutions!
Prep Time20 minutes mins
Cook Time1 hour hr 10 minutes mins
Roll in sugar and cool20 minutes mins
Total Time50 minutes mins
Course: Cookie, Dessert
Cuisine: American
Servings: 48
Calories: 68kcal
- 1 cup butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped walnuts
Preheat oven to 400°. Place softened butter, powdered sugar, and vanilla in a mixing bowl. Whip the butter mixture with an electric mixer until creamy.
Chop the walnuts fine until they are size of peas or smaller.
Fold walnuts, flour and salt into the creamy butter base with a rubber spatula just until incorporated. The mixture will go from looking shaggy to lumpy.
Roll dough into 1 inch balls. Place on an ungreased baking sheet with a rim, so they don't roll off. Bake for 10-12 minutes until set and just barely brown. Immediately roll them in sugar and cool on wax paper. Once cool, roll them again in powdered sugar and store your delicious, buttery Russian Teacakes
ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Calories: 68kcal