What’s in a name? Russian Tea Cakes, Mexican Wedding Cookies or Snowballs?
Mexican Wedding Cookies have a soft melt-away texture and a nutty flavor. They are also known as Russian Tea Cakes or Snowball Cookies. Regardless of what you decide to call them, you will find them irresistible. These are fun, quick and easy to make. These cookies are very popular all over the country at Christmas time because they look like little snowballs. These little gems are popular at weddings too!Jump to Recipe
Toasting the ground nuts:
Mexican Wedding Cookies are incredibly versatile because you can use whatever nuts you like most, or happen to have on hand. I made mine with toasted ground almonds, but pecans and walnuts work equally well. If possible buy the nuts whole, toast them quickly in a saute pan and grind them yourself for the freshest flavor. Toasted nuts are the key to the best flavor.
To toast nuts on the stovetop:
- Place nuts in a heavy saute pan over medium heat. Shake the pan frequently until the nuts begin to smell fragrant and look lightly browned, about 4-5 minutes
- Remove from pan and cool completely
- Grind in a small food processor, or put in a ziplock bag and use a rolling pan to crush
Rolling the dough for your Mexican Wedding Cookies:
These little cookies do not have any egg in them, which helps contribute to their crumbly melt in your mouth texture. Because the cookies have a crumbly texture it’s best to keep them small in size. Roll the chilled dough into small 1″ balls before baking. I use a small cookie scoop, but it’s easy to roll by hand, as well.
Finishing the cookies:
The cookies will be rolled in powdered sugar after they are cooked and cooled for about 5 minutes. Once they are completely cooled I like to roll them in the powdered sugar a second time.
Mexican Wedding Cookies
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 ¼ cup powdered sugar. divided
- 1 ½ tsp vanilla extract
- pinch salt
- 1 tsp cinnamon
- 1 ¾ cups all-purpose flour
- 1 cup toasted almonds, ground (or pecans if preferred)
- Preheat oven to 350°F.
- In a large mixing bowl, using an electric or stand mixer, cream the butter on high until pale yellow and fluffy, about 5 minutes. Add ½ cup of the powdered sugar and beat again until light and fluffy.
- Add the salt and vanilla. Beat until just blended.
- In a small bowl combine the cinnamon and flour. Add to the butter mixture and mix on low speed until just blended. Mix in the ground almonds.
- Refrigerate mixture, covered, for about 15-minutes. Shape for the chilled dough into 1" balls.
- Place on 2 ungreased baking sheets, about 1" apart. Bake cookies until the bottoms are golden brown, about 11-13 minutes. Let cool on pans for about 5-7 minutes.
- In a shallow bowl sift the remaining ¾ cup powdered sugar. Remove cookies one at a time and roll them in the sugar.
- Let cool completely on a wire rack. Roll a second time in the powdered sugar.