Russian Tea Cakes


Russian tea cakes (aka Mexican wedding cookies) are dense cookies with chopped walnuts rolled in confectioners’ sugar that look like little snowballs.  It has become a staple cookie in our home during the holidays. While this cookie is rolled in confectioners’ sugar, it’s not overly sweet and almost a little salty even though there is very little salt. They are guaranteed to have you licking the powdered sugar off your fingers.
1 cup (2 sticks) Fleischmann’s Unsalted Margarine sticks
½ cup confectioners’ sugar, sifted
2 tsp vanilla extract
2 ¼ cup all-purpose flour
¼ tsp salt
1 cup finely chopped walnuts
·      Finely chop walnuts to equal 1 cup when chopped. Use your food processer if you have one. Set aside
·      Whisk the flour and salt in a medium bowl and set aside.
·      In your mixing bowl, combine the margarine, sugar, and vanilla extract. Mix thoroughly.
·      Mix in the flour and salt.
·      Add the nuts.
·      Refrigerate for 2-3 hours or overnight.
·      Preheat oven to 400°F.
·      Roll into ½ inch balls (or 1 inch if you prefer a larger cookie).
·      Place on a lined, ungreased baking sheet about 1 inch apart.
·      Bake for 10-12 minutes. The cookies should be set, but not brown.
·      Gently roll in sifted confectioners’ sugar.
·      Cool completely on a wire rack.
·      Once cool, roll the cookies in sifted confectioners’ sugar again.
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