Comments on: Russian Tea Cakes (Mexican Wedding Cookies)

By: Zoë François

Zoë François — Wed, 05 Feb 2025 22:23:06 +0000

Hi Emily,

Thanks for letting me know. The amounts of confectioners’ sugar used for the cookie dough is correct, so the dough should come out fine. The remaining confectioners’ sugar used for dipping the baked cookies is where the amount got funky, but it will still be enough, just not by much. I will let the publisher know for any future printings.

After getting your note I made a batch of these cookies and didn’t find it too dry, so I’m wondering if there was another issue. What kind of flour were you using? Maybe it is a higher protein content than what I use? Any details you can share will help me figure out why they may have been dry.

Thanks! Zoë

By: Tiggert

Tiggert — Sun, 05 Jan 2025 00:57:11 +0000

In reply to Savannagal. The almond and vanilla get mixed with the butter and powdered sugar. It’s on step #4. These are the best cookies ever.

By: Tiggert

Tiggert — Sun, 05 Jan 2025 00:55:14 +0000

In reply to Savannagal. I make them all year round they are my favorite cookie.

By: Emily Zibelin

Emily Zibelin — Sat, 21 Dec 2024 16:21:02 +0000

In reply to tucsonbabe.

I made this recipe from your new cookie cookbook. The recipe calls for 240g of confectioners’ sugar divided. The directions use 60g, 90g, and 150g. I used 300g as per directions but my dough was dry and took some effort to form into balls. Which amount is correct? The toasted nuts and browned butter really amp up the flavor! They taste great, just need clarification on confectioners’ sugar quantity.

By: Cynthia

Cynthia — Thu, 07 Nov 2024 17:42:58 +0000

I have been making this recipe for many years. To me it is the best version of this type cookie. I grew up calling them Russian Tea Cakes. They were delicious but not made with nuts. Roasting the nuts and browning the butter, makes this cookie exceptional. I am prepping a batch for my Thanksgiving dessert table.

By: Savannagal

Savannagal — Mon, 21 Dec 2020 12:36:43 +0000

I’ve read and reread the recipes but can’t find where you add the vanilla and almond flavorings. So I just added them with the butter mixture. It took a long while to brown all that butter but what a huge flavor difference it made. My cookies were delicious. This will be my go to recipe on the days I have a little extra time for baking. Thanks for the terrific recipe.

By: Kim

Kim — Fri, 18 Dec 2015 14:35:20 +0000

how many does this make

By: Kathleen Quinn

Kathleen Quinn — Wed, 21 Nov 2012 23:20:19 +0000

How many cookies does the recipe yield?

By: rob

rob — Thu, 02 Aug 2012 22:12:54 +0000

in our neck of the woods we call these babies pecan balls. yes, if dropped into the powdered sugar while warm the sugar does get sticky but at the same time it clings very well to the warm pastry. when cool the balls are dropped into the powdered sugar a second time which adds more powdered sugar depth, a cloud-like sensation we enjoy very much

By: zoe

zoe — Tue, 27 Mar 2012 02:25:16 +0000

In reply to fay.

Hi Fay,

They seem to last about a week. You can certainly freeze the cookies before adding the powdered sugar.

Thanks, Zoë