These wedding cookies are sometimes called Mexican wedding cookies, Russian tea cakes, or butterballs and can be shaped into crescents. They also taste very good with pecans instead of almonds. This recipe was given to me by a friend who grew up in central Europe; it's the best version I've ever had.
Ingredients
- unsalted butter: 1.5 cups
- confectioners' sugar: 0.75 cup
- salt: 0.75 tsp
- finely ground almonds: 1.5 cups
- vanilla extract: 4.5 tsp
- sifted all-purpose flour: 3 cups
- confectioners' sugar for rolling: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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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.
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Shape into balls (or crescents) using about 1 teaspoon for each cookie; place 1 inch apart on ungreased cookie sheets.
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Bake in the preheated oven until just browned, 15 to 20 minutes.
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Let sit until slightly cooled, about 15 minutes. Roll cookies in remaining confectioners' sugar.
