Russian Tea Cakes
Russian Tea Cakes or Mexican Wedding cakes are an egg-free cookie baked and rolled twice in powdered sugar.
Servings: 4 dozen
Calories: 869kcal
Equipment
Ingredients
- 1 cup butter softened
- 1 1/2 cups powdered sugar DIVIDED
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
Instructions
- beat butter, 1/2 cup powdered sugar, and vanilla together thoroughly, set aside
- measure the flour by using the above-mentioned dipping method, put in a separate mixing bowl
- add the salt and stir with a fork
- use a mixer and blend the flour into the butter mix
- wrap and cover well with plastic wrap
- chill for at least an hour
- to bake preheat the oven to 400˚
- roll the dough into one inch balls
- put on a parchment-lined baking sheet
- bake for 10-12 minutes or until set
- cool for a couple of minutes on the baking sheet while it's still warm
- put the other cup of of powdered sugar in a shallow bowl
- while they are still warmroll each cookie through the powdered sugar and set on a baking rack
- when completely cool roll in the powdered sugar again
- store in an air tight cookie tin
Nutrition
Serving: 1g | Calories: 869kcal | Carbohydrates: 105g | Protein: 9g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 513mg | Potassium: 100mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1418IU | Calcium: 26mg | Iron: 4mg