Saturday, December 17, 2011

Mexican Wedding Cakes

Mexican Wedding Cakes
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 242.

I recall eating these purchased in a bag and never dreamed that they were so easy to make. Only five ingredients and very simple to put together. In fact, you can have these completed from start to finish in less than 30 minutes.

These shortbread-like cookies are also known as Russian Tea Cakes, Snowdrops or Snowballs as well as a host of other names.

The recipe says that it makes 24 small cookies and that is exactly how many it made for me.

1/4 lb. (1 stick) butter
2 TBS confectioner's sugar (plus additional for sprinkling over the tops after baking)
1/2 tsp. vanilla extract
1 cup sifted all-purpose flour
2 1/2 oz. (3/4 c.) walnuts, chopped very fine (but not ground)

Adjust oven rack one-third ways down from top of the oven. Preheat to 375.

Beat the butter until softened. Add the sugar and vanilla and beat 1-2 minutes. Lower the speed on the mixer and add the flour and then the nuts, beating until the dough holds together.

Remove the dough from the mixer. Scoop one tablespoon of dough for each cookie and form into 1-inch balls. Place them one inch apart on an ungreased cookie sheet. Bake for about 15 minutes until lightly colored. Transfer to a cooling rack with a metal spatula. After the cookies have completely cooled, dust with confectioners sugar.


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