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    You are in: Home / Recipes / Russian Tea Cakes / Mexican Wedding Cakes (Cookies) Recipe
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    Russian Tea Cakes / Mexican Wedding Cakes (Cookies)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    FloridaNative's Note:

    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.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    TOPPING

    Directions:

    1. 1
      Preheat oven to 350 degrees F (175 degrees C).
    2. 2
      Line 2 baking sheets with parchment paper. Set aside.
    3. 3
      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.
    4. 4
      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.
    5. 5
      In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
    6. 6
      Beat in the vanilla extract.
    7. 7
      Add the remaining flour and salt and beat until combined.
    8. 8
      Stir in the nuts.
    9. 9
      Cover and refrigerate the dough for about 1 hour or until firm.
    10. 10
      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.
    11. 11
      Bake about 12-15 minutes, or until the edges of the cookies start to brown.
    12. 12
      Remove from oven and place on a wire rack to cool for about 5 minutes.
    13. 13
      Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
    14. 14
      Store in airtight container for up to 10 days.

    Ratings & Reviews:

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    Nutritional Facts for Russian Tea Cakes / Mexican Wedding Cakes (Cookies)

    Serving Size: 1 (706 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 908.8
     
    Calories from Fat 537
    59%
    Total Fat 59.7 g
    91%
    Saturated Fat 30.3 g
    151%
    Cholesterol 122.0 mg
    40%
    Sodium 153.3 mg
    6%
    Total Carbohydrate 87.7 g
    29%
    Dietary Fiber 3.4 g
    13%
    Sugars 37.7 g
    151%
    Protein 8.6 g
    17%

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