Best 6 Russian Teacakes Or Mexican Wedding Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful world of Russian teacakes, also known as Mexican wedding cakes or snowball cookies. These delicate pastries, often dusted with powdered sugar, are a beloved treat enjoyed worldwide. With variations in recipes and origins, this article presents a delectable journey into the realm of these iconic cookies. Discover the classic Russian teacake recipe, known for its rich, buttery flavor and crumbly texture. Embark on a culinary adventure with the Mexican wedding cake recipe, featuring a unique combination of walnuts and a hint of cinnamon. Finally, delight in the snowball cookie recipe, characterized by its melt-in-your-mouth texture and festive appearance. Prepare to captivate your taste buds with these exquisite treats, perfect for holiday gatherings, special occasions, or simply as a sweet indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

RUSSIAN TEA CAKES I



Russian Tea Cakes I image

This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!

Provided by THEAUNT708

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 35m

Yield 36

Number Of Ingredients 6

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
  • Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g

RUSSIAN TEA CAKES



Russian Tea Cakes image

I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Additional confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

RUSSIAN TEA CAKES



Russian Tea Cakes image

There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 48

Number Of Ingredients 7

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Steps:

  • Heat oven to 400°F.
  • Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
  • Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  • Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg

RUSSIAN TEA CAKES / MEXICAN WEDDING CAKES (COOKIES)



Russian Tea Cakes / Mexican Wedding Cakes (Cookies) image

From the Joyofbaking.com, my friend Wendy made these cookies during our Operation Baking Gals 'baking day' -- these are one of my FAVORITE cookies, I can never eat just one. NOTE: There is a 1-hour 'rest' time for the dough to firm up once it is mixed. This is not included in the prep time.

Provided by kitty.rock

Categories     Dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 7

2/3 cup walnuts or 2/3 cup hazelnuts
1 cup unsalted butter, room temperature
1/4 cup confectioners' sugar (powdered or icing sugar)
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup confectioners' sugar, sifted (powdered or icing sugar)

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.

Nutrition Facts : Calories 908.9, Fat 59.8, SaturatedFat 30.4, Cholesterol 122, Sodium 153.3, Carbohydrate 87.7, Fiber 3.4, Sugar 37.8, Protein 8.6

MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.

Provided by Bernie

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 18

Number Of Ingredients 7

1 cup butter
½ cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
½ cup confectioners' sugar

Steps:

  • In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
  • Preheat oven to 325 degrees.
  • Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 20.6 g, Cholesterol 27.1 mg, Fat 13 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 73 mg, Sugar 9.2 g

MEXICAN WEDDING CAKES AKA RUSSIAN TEA CAKES



Mexican Wedding Cakes aka Russian Tea Cakes image

I learned to make these as a kid in 4-H. They were known as Russian Tea Cakes then. Now the same recipe is called Mexican Wedding cakes. But whatever you call them they are on almost everyone's top cookies list. I'm posting this for my Mom's cookbook.

Provided by Kathie Carr

Categories     Cookies

Time 25m

Number Of Ingredients 6

2 c butter, cold
1 c powdered sugar
4 c all purpose flour
1 tsp vanilla extract
1 c finely chopped pecans or walnuts
additional powdered sugar for rolling cookies in

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.

Tips:

  • Use high-quality butter for the best flavor and texture.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, making the cookies light and tender.
  • Don't overmix the dough. Overmixing will develop the gluten in the flour, making the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much in the oven.
  • Bake the cookies until they are just set around the edges. The centers should still be slightly soft.
  • Roll the baked cookies in powdered sugar while they are still warm. This will help the sugar to stick to the cookies.

Conclusion:

No matter what you call them, Russian teacakes or Mexican wedding cakes, these delicious little cookies are a classic for a reason. They're easy to make, they're always a hit, and they're perfect for any occasion. So next time you're looking for a sweet treat, give these cookies a try. You won't be disappointed.

Related Topics