I’ve seen these cookies called “Mexican Wedding Cookies”, but my Mom called them “Russian Tea Cakes” and they were part of her Christmas cookie recipe arsenal. We’ve changed the base recipe to make it vegan and use whole wheat pastry flour. We’ve found the change in flour makes for a lovely nutty note that compliments the walnuts perfectly.
little ball of yumminess
The Stuff
- 2 Earth Balance Buttery Sticks (this is 1 cup)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups whole wheat pastry flour (Bob’s Red Mill)
- 3/4 cup finely chopped walnuts
- 1/4 teaspoon sea salt
- Additional powdered sugar for rolling baked cookies in
The Making
Heat oven to 400 degrees (F).
Mix Earth Balance, 1/2 cup powdered sugar and the vanilla in a large bowl on a low speed until well incorporated. Add in flour, nuts and salt and mix at a low speed until the dough holds together.
You might need to knead the dough a little in the bowl to get any loose nuts back into the dough.
Roll dough into 1″ balls. Place on an ungreased cookie sheet, an inch apart.
Bake 10-12 minutes, until just set. Cookies should not brown.
Remove cookies from sheet pan and cool on wire rack until just warm.
Roll slightly warmed cookies in powdered sugar and return to rack to finish cooling. Roll a second time in powdered sugar.*
Makes 4 dozen, if you keep the balls to 1 inch.
*I’ve actually skipped the double-roll in sugar and just rolled them in while cool. Yes, they aren’t as coated in sugar, but they still look lovely. If you’re making multiple batches in a day I’ve sometimes just packed up the cooled cookies and rolled in sugar before putting them into tins, gift bags, etc.
{ 2 comments… read them below or add one }
I changed the vanilla to almond extract, and walnuts to almonds as well–and holy smokes–watch out for these! Thanks for the recipe!
I love the idea of changing these into an almond cookie! Thank you for the great idea!