🎉🍪 Get ready to indulge in the delightful flavors of Mexican Wedding Cakes, also famously known as Russian Tea Cakes, in this tantalizing recipe by Alice Medrich! 🍪🎉 These dainty cookies are a perfect addition to any dessert table, boasting a tender and crumbly texture that melts in your mouth with every bite. The subtle sweetness combined with the nutty richness makes them irresistible for any occasion, whether it’s Christmas festivities or a simple afternoon treat.
Preparation Time: 2 hours 15 minutes
Cooking Time: 22 minutes
Total Time: 2 hours 37 minutes
Ingredients:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2 cups nuts (preferably pecans or walnuts)
- 1/4 teaspoon salt
- 16 tablespoons unsalted butter, cut into chunks
- 2 teaspoons vanilla extract
- 1 egg yolk
- Powdered sugar for coating
Instructions:
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Prepare the Nuts: Start by pulsing the nuts in a food processor until half of them are finely chopped and the rest are pulverized. Transfer them to a separate bowl and set aside for later use.
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Prepare the Dough: Wipe the bowl of the food processor clean with a paper towel to remove any excess nut oil. Then, add the granulated sugar to the bowl and process it until it becomes powdery. Next, add the flour and salt, pulsing just enough to mix everything together.
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Incorporate the Butter and Flavorings: Add the chunks of unsalted butter, vanilla extract, and the egg yolk to the flour mixture in the food processor. Process until the mixture appears damp and starts to clump together.
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Combine with Nuts: Now, add the prepared nuts to the mixture in the food processor and pulse until everything is well combined.
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Chill the Dough: Transfer the dough to another bowl, cover it, and refrigerate for at least 2 hours, preferably overnight, or up to a few days. This chilling time allows the flavors to meld and the dough to firm up, making it easier to handle.
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Preheat the Oven: When you’re ready to bake, preheat your oven to 325°F (163°C).
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Shape the Cookies: Take barely more than level tablespoons of the chilled dough and shape them into 1 1/4-inch balls or crescent shapes. Arrange them on ungreased cookie sheets, spacing them about 2 inches apart.
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Bake to Perfection: Place the cookie sheets in the preheated oven and bake for 22 to 24 minutes, or until the cookies are lightly colored on top and golden brown on the bottom. Remember to rotate the cookie sheets halfway through the baking time to ensure even browning.
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Coat with Powdered Sugar: Once the cookies are done, let them cool on the pans for 5 minutes. Then, gently roll each hot cookie in powdered sugar to coat them generously. This adds a sweet finish and a beautiful snowy appearance to the cookies.
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Cool Completely: After coating, transfer the cookies to a wire rack to cool completely before storing. If you prefer an extra layer of powdered sugar, you can roll the cooled cookies again for a more even coating.
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Storage: These delightful Mexican Wedding Cakes can be stored in an airtight container for at least 2 weeks, allowing you to enjoy their deliciousness whenever cravings strike.
With their delicate texture and irresistible flavor, these Mexican Wedding Cakes are sure to become a favorite among family and friends. Whether you’re celebrating a special occasion or simply craving a sweet treat, these cookies are the perfect choice to satisfy your dessert desires! 🎉🍪
