Russian Tea Cakes Recipe from Betty Crocker

These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. This holiday favorite is one of Betty's Best!

1    cup butter or margarine, 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       
       
1.    Heat oven to 400ºF.

2.    Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

3.    Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4.    Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

5.    Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Prep Time: 1 hour 0 min
Total Time: 1 hour 15 min
Makes: 4 dozen cookies