Wednesday, December 24, 2014

Russian Tea Cakes

 
Russian tea cakes (aka Mexican wedding cookies) are dense cookies with chopped walnuts rolled in confectioners’ sugar that look like little snowballs.  It has become a staple cookie in our home during the holidays. While this cookie is rolled in confectioners’ sugar, it’s not overly sweet and almost a little salty even though there is very little salt. They are guaranteed to have you licking the powdered sugar off your fingers.

Ingredients

1 cup (2 sticks) Fleischmann’s Unsalted Margarine sticks
½ cup confectioners’ sugar, sifted
2 tsp vanilla extract
2 ¼ cup all-purpose flour
¼ tsp salt
1 cup finely chopped walnuts

·      Finely chop walnuts to equal 1 cup when chopped. Use your food processer if you have one. Set aside
·      Whisk the flour and salt in a medium bowl and set aside.
·      In your mixing bowl, combine the margarine, sugar, and vanilla extract. Mix thoroughly.
·      Mix in the flour and salt.
·      Add the nuts.
·      Refrigerate for 2-3 hours or overnight.

·      Preheat oven to 400°F.
·      Roll into ½ inch balls (or 1 inch if you prefer a larger cookie).
·      Place on a lined, ungreased baking sheet about 1 inch apart.
·      Bake for 10-12 minutes. The cookies should be set, but not brown.
·      Gently roll in sifted confectioners’ sugar.
·      Cool completely on a wire rack.
·      Once cool, roll the cookies in sifted confectioners’ sugar again.

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