Tender cookies!

One of my favorite, exceptionally tender cookies! Fatty nuts (pecans) make them even better, but other nuts also work. The recipe is from The Joy of Cooking (my mom said it might be from Betty Crocker).

Mexican wedding cakes/Russian teacakes

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1/4 tsp salt
  • 1/4 cup finely chopped nuts

Thoroughly mix butter, sugar, and vanilla. Add flour, salt, and nuts. Shape dough into 1-inch balls. Place on ungreased cookie sheet.

Bake 10-12 minutes at 400°F until set but not brown. While warm, roll in powdered sugar. Roll in sugar again once cooled.

2 Replies to “Tender cookies!”

  1. I just made an alternate version of this from an old cookie cookbook. The proportions were a little different – still one cup butter, but I believe 2 cups flour, 1 cup chopped nuts, and 1/4 cup powdered sugar. It still tasted pretty much the same. Not sure I could tell a difference except a little less sweet. (Not a bad thing.)

    1. Good to know! I have a ton of ground nuts to use up, so I’ve wanted a recipe with a higher nut-to-flour ratio. I’ll post my experimentations here!

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