Russian Tea Cakes, or Russian Tea Cookies, AKA Mexican Wedding Cookies

Not long ago my son Bladen came home from his buddy's house talking about 'Russian cookies' and about how good they were. He waxed poetic about Andrea's (the mom of said Bladen-buddy) cookies, and finally said "they may be better than anything you bake, Mom".

His eyes immediately widened, and he realized he'd made the GREAT MISTAKE. He'd knocked his mama's cookies, and as far as I was concerned, Andrea could just bring it on. Of course, once I'd called her, and gotten her recipe and made it myself, I realized that I owed her a mental apology. Because these cookies rock. They really are that one perfect bite, the beautiful little sweet thing that has all the charm of an old fashioned tea party, yet are perfectly sublime and can make your eyes roll back in your head at the same time. Maybe best? They're super easy - stir together a few ingredients, roll the dolls into balls, and throw them in powdered sugar. I LOVE that part!

Bladen learned a valuable lesson. He knows now that if he finds something delicious, to bring it home and we'll learn to make it ourselves. Most things are just perfect when we can get in the kitchen and play with them. He'll maybe let you know himself. When I let him out of his room. Eventually.

The Recipe!

You'll Need:

1 cup butter

2 teaspoons vanilla extract

6 tablespoons powdered sugar

2 cups all-purpose flour

1 cup finely chopped walnuts

1/2 cup confectioners' sugar, to decorate


Preheat oven to 350F.

In the bowl of an electric mixer, cream together butter and vanilla.

In a seperate bowl, sift together sugar and flour. Stir flour mixture into butter gently, just until blended, and scraping down the sides of the bowl.

Mix in the chopped walnuts.

Roll dough into 1 inch balls, and place them about 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. If you want a heavier coating of sugar, roll them in powdered sugar again.

Keep in a covered container for up to three days - or until your son learns to appreciate that whatever his Mama makes is always the best.


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Comments 9 comments

RTalloni profile image

RTalloni 5 years ago from the short journey

Oh those sons! :) An incident to make all mamas smile.

I would have replace the butter with coconut oil, but I want to give this a try. Thanks for sharing! Neat hub, voted up.


Arlene V. Poma 5 years ago

I didn't know these cookies were also known as Russian Tea Cakes. Thank you for the recipe and your story. I love these cookies, and they are perfect gifts as part of the Christmas cookie collection for my friends and relatives. I tend to make a mess with the powdered sugar, but when it comes to these cookies, I don't mind at all. Bookmarked and voted up!


DixieMockingbird profile image

DixieMockingbird 5 years ago from East Tennessee Author

Making a mess is half the fun - go at it, and thanks!


nancynurse profile image

nancynurse 5 years ago from Southeast USA

Awesome. I have to try these.


oceansnsunsets profile image

oceansnsunsets 5 years ago from The Midwest, USA

I am wanting to make these this Chrismtas, so thank you for sharing the recipe. I have made so many cookies over the years, but never made these ones. They are just so pretty.


gailalovesbijou profile image

gailalovesbijou 5 years ago from Wyomissing, PA

I love these cookies, but the one time I tried to make them I failed miserably. I will try your recipe. Funny, entertaining hub. Voted up, useful, awesome, and bookmarked, of course. Thank you!


DixieMockingbird profile image

DixieMockingbird 5 years ago from East Tennessee Author

Thank you both! Hope you love them like Bladen does!


Danette Watt profile image

Danette Watt 5 years ago from Illinois

I make these every Christmas and have since I learned how to make them in HS home ec class way back in 1970 something. Wonderful cookie!!


DixieMockingbird profile image

DixieMockingbird 5 years ago from East Tennessee Author

I love them too - such a delicious classic. Thanks!

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