Mexican Wedding Cookies a.k.a. Russian Tea Cakes a.k.a. Good Stuff

These may very well be my favorite cookies of all time. So why do I make them so infrequently?

  • 1 cup butter, softened
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup powdered sugar
  • 3/4 cup toasted pecans, finely chopped
  • additional powdered sugar

Preheat oven to 375F.

Cream butter and sugar, then add vanilla. Stir in flour, nuts, and salt until dough holds together. Shape into 1-inch balls and place on ungreased cookie sheet.

Bake 10 – 15 minutes or until set but not brown.

Here they are just out of the oven; these are perfect:

teacakes

While still warm, roll in powdered sugar, then let cool, and roll in powdered sugar again.

These were the last of the cookies I put together in a gift bag for my coworkers (along with molasco cookies and chocolate trufflettes), and they were by far the favorites. I had several people send emails or stop me in the hall to exclaim over how good “those white cookies” were.

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Chocolate Trufflettes

  • 2 cups sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 1/2 cup unsweetened cocoa powder
  • 2 cups quick-cooking oats
  • 1 cup chopped toasted pecans
  • 1 teaspoon vanilla
  • additional nuts, cocoa powder or coconut or confectioners sugar, optional

Combine sugar, butter, and milk in large saucepan and bring to boil over low heat. Simmer 3 minutes, stirring frequently. Remove from heat and whisk in cocoa, oatmeal, nuts, and vanilla.

Chill mixture for about an hour. Shape into balls and roll in additional nuts cocoa powder, toasted coconut, confectioners sugar (I used cocoa powder). Refrigerate or allow to dry at room temperature.

chocolate trufflettes
(Sorry for the bad picture; I’m not sure why it ended up being so fuzzy.)

This is another recipe from my mom. I don’t think I’ll make these again. Not truffle like enough for me. But, it did yield a generous enough amount for me to share them with coworkers as part of their Christmas cookie bounty. My mom claims that if you store them in a covered container, they are truffle like – rich and creamy, but if you let them dry out before storing them, they’re more fudge like. I’m not sure about that. I covered them immediately, and while they were tasty, they weren’t really rich and creamy.

Molasco Cookies

This is a recipe from my mom. They’re not so molasses heavy as some versions, which is good when I’m making a bunch to share with coworkers and I’m not sure about their feelings for molasses.

  • 2 1/2 cups sifted flour (I did not sift. I was lazy.)
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup dark molasses
  • 3/4 cup butter
  • 1 egg
  • additional sugar

Combine flour, baking soda, cinnamon, cloves and ginger; set aside.

Melt butter and allow to cool slightly. Stir in 1 cup of sugar and the molasses, then add the egg. Mix well. Add the flour mixture and combine well.

Refrigerate dough 4 – 5 hours or overnight. (Or put it in your freezing cold garage for a few hours. That’ll work too and there’s more room out there than in my fridge).

Shape dough into 1-inch balls and roll in additional sugar until lightly coated. Place on a lightly greased sheet (or use a baking mat or parchment paper) and bake for 8 – 10 minutes at 375F. (You did preheat your oven, didn’t you?)

molasco cookies

My New Toy

mixer-1.jpg

More baking shall now commence.