Russian Tea Cakes

Updated: Jan 11, 2019

I adapted this recipe from the Betty Crocker website but it is pretty standard across the board with how to make some delicious Russian Tea Cakes, otherwise known as Italian Wedding Balls, or Mexican Wedding Cookies. Seriously, they have so many names but are delicious with each title! I do have two different ingredient lists because I did change the recipe slightly due to dryness.



Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!


Russian Tea Cakes


Keep It Simple | Just The Basics:

1/2 Cup Powdered Sugar

1 Cup (2 Sticks) Room Temperature Butter or Margarine

1 TSP Vanilla

2 1/4 Cup All Purpose Flour

3/4 Cup Finely Chopped Nuts

Pinch Salt

Extra Powdered Sugar for Rolling


Thyme For Mine | Make it With Me:

1/3-1/2 Cup Powdered Sugar

1 Cup (2 Sticks) Room Temperature Butter or Margarine

2 TSP Vanilla

2 1/4 Cup All Purpose Flour

3/4 Cup Finely Chopped Pecans (I like to leave a few small chunks for texture)

Pinch Salt (seriously, just a pinch)

Extra Powdered Sugar for Rolling


Direction Thyme:

1. Preheat oven 400 degrees

2. Cream 1/3 cup powdered sugar and 1 cup butter if it seems too wet add remaining powdered sugar

3. Add Vanilla

4. Stir together flour, nuts, & salt

5. Slowly stir together dry mixture with wet ingredients

6. Line cookie sheet with parchment, do not grease cookie sheet

7. Shape dough into 1" balls and place 1" apart (they don't grow so just make sure they do not touch)

8. Bake 10-12 minutes until JUST browning but still mostly white

9. Allow cookies to cool for 1 minute on baking sheet then move to wire rack and allow to cool for about 5 minutes (until only warm to touch)

10. Before fully cooled, roll warm cookies in powdered sugar and place back on wire rack

11. After cooled, re-roll in powdered sugar and serve or store in air tight container with parchment between layers if needed.

ENJOY!

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