Russian Wedding Cakes Recipes

RUSSIAN TEA CAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F.
• Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
• Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
• Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

MEXICAN WEDDING CAKES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
• Bake for 10-12 minutes.
• Cool completely then roll in additional confectionary sugar.

RUSSIAN TEA CAKES

Steps:

• Preheat oven to 325 degrees with racks in the upper and lower third positions.
• In a medium bowl, whisk together flours and salt. Set aside.
• In the bowl of a stand mixer fitted with with paddle attachment, or in a large bowl with an electric hand mixer, cream butter and 1/2 cup sugar on medium-high until light and fluffy, about 2 minutes. Beat in vanilla and almond liqueur until fully combined. Add flour mixture; beat until combined.
• Using 1 rounded teaspoon of dough per cookie, roll into balls with the palms of your hands; place onto two parchment-lined baking sheets, 1 inch apart. Bake, rotating halfway through, until cookies are set and just turning golden around the edges, about 16 minutes.
• Remove from oven and let cookies cool slightly on baking sheets, about 5 minutes. Meanwhile, add remaining 1 cup sugar to a medium bowl. When cool enough to handle, roll a few cookies at a time in the bowl of sugar to coat. Transfer to a rack to cool completely, about 30 minutes. Roll cookies in sugar again until thoroughly coated. Cookies can be stored in an airtight container at room temperature for up to 5 days.

RUSSIAN WEDDING CAKES

Steps:

• Mix all ingredients thoroughly (if you find it easier to cream the sugar and butter first go ahead but it isn't necessary if you don't want to take the extra step).
• Shape dough into 1 inch balls and place on ungreased baking sheet. Bake for around 8 minutes (they burn easily) on middle rack at 400 degrees until set but not brown.
• While warm, roll in confectioner's sugar. Let cool, and roll in sugar again.

RUSSIAN TEA CAKES

Steps:

• Preheat the oven to 325 degrees F.
• Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
• Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
• Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)

Steps:

• Blend softened butter with powdered sugar. Add vanilla.
• Mix in salt, baking powder, flour and chopped pecans.
• Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
• Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

MEXICAN WEDDING CAKES AKA RUSSIAN TEA CAKES

Steps:

• 1. Preheat oven to 325 degrees. In a large bowl, with a fork or pastry blender cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Shape tablespoonfuls into 2 inch balls (or slightly smaller). Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
• 2. NOTE: If cookies tend to spread in the oven, instead of remaining in ball shape, chill dough thoroughly before baking and check oven temperature.

RUSSIAN TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.