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Russian Tea Cakes/Mexican Wedding Cookies

 
Russian Tea Cakes/Mexican Wedding Cookies
167

.

Yield

36

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Sodium
 

Ingredients

1 ½ cups butter
at room temperature
¾ pound powdered sugar
1 each egg yolks
*
1 teaspoon vanilla extract
½ cup almonds
finely chopped
*
3 ¼ cups all-purpose flour

Directions

Beat butter until light and fluffy, then beat in 2 tablespoons of the sugar, egg yolk, vanilla and almonds.

Gradually add flour, beating to blend thoroughly.

Pinch off pieces of dough the size of large walnuts and rolls between your palms into round balls.

Place 1½ inches apart on ungreased baking sheets; flatten each ball slightly.

Bake in a 275F oven until very lightly browned (about 45 minutes).

Let cool on baking sheets until lukewarm.

Sift half the remaining powdered sugar onto a large sheet of wax paper.

Roll each cookie gently in sugar. Wtih your fingers, pack more sugar all over cookies to a depth of about ⅛ inch.

Place cookies on wire racks and dust generaouly with more powdered sugar; let cool completely.

Store in airtight containers, layter between sheets of wax paper.

 

* not incl. in nutrient facts

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Comments

happyzhangbo
Toronto , Ontario, Canada
 over 5 years ago

These cookies look beautiful too, and it makes me want to grab a few and pop into my mouth. Love the black backyard and pink flowers, worked perfectly with the cookies :-)

Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 14548% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 55mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 0%
Calcium 0% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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