Mex­i­can Wed­ding Cook­ies

The Denver Post - - LIFE & CULTURE -

When I was 10 or 11, my mom asked me to re­type recipes for her us­ing an old man­ual type­writer, and this was one of the recipes — ex­cept she had it la­beled “Rus­sian Tea Cakes.” The recipes are al­most ex­actly the same, so I pre­fer them by this name to honor my fam­ily’s her­itage. — Linda Shap­ley In­gre­di­ents 1 cup but­ter, soft­ened ½ cup pow­dered sugar 1 tea­spoon vanilla 2¼ cups flour ¼ tea­spoon salt ¾ cup chopped wal­nuts* Pow­dered sugar * Many recipes on­line call for chopped al­monds or pecans. If you make a sub­sti­tu­tion, you may need to ad­just bak­ing time slightly.


Cream to­gether but­ter and pow­dered sugar un­til light and fluffy; stir in vanilla. Whisk to­gether flour and salt and add grad­u­ally to but­ter mix­ture; stir in chopped nuts. Chill dough if it seems too soft. Form dough into 1-inch or 1¼-inch balls and place onto parch­ment-lined or un­greased bak­ing sheets. Bake at 400 de­grees for 10-12 min­utes or just un­til the cook­ies start to turn light golden-brown. Re­move from oven and al­low to cool slightly. While cook­ies are still warm, but not hot, re­move them from bak­ing sheets and roll, a few at a time, in pow­dered sugar un­til evenly coated. Cool cook­ies com­pletely on wire racks. The cook­ies may be rolled in pow­dered sugar a sec­ond time once they are cooled to room tem­per­a­ture.

(The recipe says you’ll get 48 cook­ies, but I got only 30.)

Mex­i­can Wed­ding Cook­ies, by Linda Shap­ley.

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