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.