Russian Tea Cakes (a.k.a. Mexican Wedding Cookies)
2 cups all-purpose flour
1 cup finely chopped walnuts or pecans
6 tablespoons + 1/2 cup powdered sugar, divided
1 cup vegan margarine (2 sticks)
1 teaspoon vanilla extract
1. In a bowl, combine flour, nuts, and 6 tablespoons powdered sugar
2. In a separate bowl, cream the margarine with the vanilla extract. Add to the flour mixture; mix well, then chill the dough for 1 hour or more.
3. Roll into 1-inch balls. Place on a cookie sheet and flatten slightly so that they can be cooked evenly since they do not spread much during the baking process.
4. Bake in a 350 degree F oven for 12 to 15 minutes, or until the tops are not sticky too touch.
5. While cookies still warm, roll in 1/2 cup powdered sugar. Please use extra care when handling them since they are fragile. Cool completely and roll in powdered vegan sugar again.. ENJOY.... these are truly delicious!!!
SO HOW'D IT GO?
Similar recipes range from 325 F to 400 F, so I added 350 F to the recipe. Not knowing the baking temperature for sure, check them and remove them when the tops aren't sticky, but they haven't browned.
I just started making these and don't see a temperature - is it missing?
i almost forgot about these! phew. but is the 5 tablespoons of sugar supposed to be powdered sugar??
My mom made these every Christmas. We plain ol' caucasians referred to them as "snowballs" LOL. Nice to know this is such a multi-cultural treat. :) Thanks for posting the recipe.
my grandma wanted to pass down her recipe to me, but hers included one part lard -gag- and two parts crisco, I thought that this recipe didn't need passing on, but thanks for putting up a vegan version, I used to love these things before I found what was in them
=)
REMARKABLE!
suggestion: use almonds instead of walnuts. i haven't used pecans; maybe next time i'll give that a try