These wedding cookies, aka Russian tea cakes, are tender, full of nutty flavor, and coated with powdered sugar for a sweet, melt-in-your-mouth treat.
Preparation Time
45 mins
Cooking Time
15 mins
Total Time
60 mins
Calories
70 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Shape into balls (or crescents) using about 1 teaspoon for each cookie; place 1 inch apart on ungreased cookie sheets.
Step 3
Bake in the preheated oven until just browned, 15 to 20 minutes.
Step 4
Place butter, 3/4 cup confectioners' sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy, about 2 to 3 minutes. Mix in almonds and vanilla. Blend in flour gradually until well-combined.
Step 5
Let sit until slightly cooled, about 15 minutes. Roll cookies in remaining confectioners' sugar.
Ingredients
3 cups sifted all-purpose flour
0.75 teaspoon salt
1.5 cups unsalted butter
1.5 cups finely ground almonds
4.5 teaspoons vanilla extract
0.75 cup confectioners' sugar
0.33333334326744 cup confectioners' sugar for rolling
