No matter what you call them, they can be a delicious addition to a holiday cookie tray or a fancy-looking offering for a cookie exchange.
I've been making this cookie recipe from a Betty Crocker cookbook since I was a teenager. I think it's the only cookie recipe from that cookbook that I still use. It may be an oldie, but it's also a dependable "goodie."
aka Mexican Wedding Cakes or Russian Teacakes
From a Betty Crocker cookbook1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 1/4 cups flour
1/4 tsp. salt
3/4 cup finely-chopped pecans
Heat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar and vanilla. Combine flour and salt and add to creamed mixture. Stir in nuts, incorporating well, until dough holds together.
Shape dough into 1-inch balls. (I used a cookie scoop.) Place about 1 inch apart on prepared cookie sheets. Bake until set but not brown, 10 to 12 minutes.
Roll in additional powdered sugar while warm; cool completely. Roll again in powdered sugar.
Makes about 4 dozen cookies.
If you don't want to include nuts in a cookie because of allergies, you may substitute mini chocolate chips in this recipe.
They look delicious! Just too, too hot for cooking here.ReplyDelete
These are some of my all time favorites!ReplyDelete
This waas lovely to readReplyDelete