Russian Tea Cakes Or Mexican Wedding Cakes

Russian Tea Cakes, Mexican Wedding Cakes, Pecan Balls, I think these cookies come with many names but there's one think I know for sure! These are buttery, melt in your mouth goodness! I promise these will not disappoint! They might disappear but I believe that is a different problem altogether!
These cookies ship well and are super easy to make, a great cookie to make for a beginner baker! Feel free to double the recipe, they go fast!
Since these are always a favorite Christmas cookie. I thought I would re-share one of our favorite cookies and see how much my photo skills have improved over last year! It will be interesting if I end up taking another photo of these next year to compare!
December 04, 2012

Cream butter, powdered sugar (I use organic so it is gmo free) and vanilla.

Until smooth and Creamy!

Add flour and scrape down sides of bowl. Mix until fully incorporated.

Add nuts and mix until evenly distributed.

Drop dough by tablespoon that is rolled into balls or using a cookie scoop onto an ungreased cookie sheet. 

Bake for 12 minutes or until no longer soft when top is touched. Allow to cool on the cookie sheet.

Dust cookies with powdered sugar when cool and remove to a sealed container for storage.

Russian Tea Cakes Or Mexican Wedding Cakes

Recipe by Serena Bakes Simply From Scratch

Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Yield: 18 -24 Cookies
Ingredients

• 1 cup Butter, Softened
• 1/2 cup Powdered Sugar
• 1 1/2 teaspoons Vanilla
• 2 cups Flour
• 1/2 cup Nuts, Chopped ( I use walnuts or pecans)
• Additional Powdered Sugar For Dusting

Cooking Directions

1. Preheat oven to 350 degrees.
2. Cream butter, sugar and vanilla until smooth and fully incorporated. Add Flour and nuts, beat until fully incorporated and smooth.
3. Drop dough by tablespoon that is rolled into balls or using a cookie scoop onto an ungreased cookie sheet. Bake for 12 minutes or until no longer soft when top is touched. Allow to cool on the cookie sheet.
4. Bake for 12 minutes. Cookies are done when top is touched and cookie is no longer soft. Allow to cool on the cookie sheet.
5. Dust with powdered sugar and store in a sealed storage container.