Mexican Wedding Cakes

4 ½ dozen
(also known as Russian Tea Cakes)

Each culture seems to have its own version of these buttery nutty cookies, each by their own name. I think this recipe originally came from an old Betty Crocker cookbook that was about as old as I am.

¾

cup

almonds

2.6

ounces

75

grams

1

cup

butter

8

ounces

225

grams

1

cup

icing sugar

4

ounces

115

grams

½

tsp

vanilla essence

2¼

cup

flour (plain

11¼

ounces

325

grams

1½

cup

icing sugar for topping

6

ounces

170

grams

Preheat oven to 350°F [175°C].
Toast the nuts (or ground nuts) on a baking sheet in the oven until light brown (about 5-10 minutes).
Check after 5 minutes and stir to brown evenly.

Soften the butter.
Grind the nuts so they are powder fine.
In a mixing bowl, cream the sugar and butter until light and fluffy.
Beat in vanilla essence and scrape the sides of the bowl.
On low speed, gradually beat in the flour and nuts just until incorporated.

Form dough into 1" [2.5 cm] balls (about a tablespoon-full of dough).
Place the balls 1½" [4 cm] apart on the baking sheets.
Bake for 15-20 minutes or until the cookies barely begin to brown. (The undersides will be lightly browned).
Rotate the baking sheets in the oven halfway through the baking period to ensure even baking.

Cool the cookies 2-3 minutes on the baking sheets.
Use a small spatula to lift them from the sheets.
Roll them in the icing sugar while they are still hot.
Cool completely then roll again.

Store in an airtight container at room temperature or wrap well and freeze.
For the best presentation, roll again in icing sugar before setting out.

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