These shortbread-like nut balls are mysteriously referred to both as Russian Tea Cookies and Mexican Wedding Cakes — for Phoebe’s Top Chef Cook-Off, I stuck with the theme of the latter. Typically, you make them with very little sugar in the dough; they’re sweetened instead by rolling them through a mountain of powdered sugar after baking. But because I wasn’t in the mood to dust powdered sugar from every corner of my kitchen, I opted to mix the sugar into the dough. They stay crisp this way, too — whereas sugar on the outside can become soggy.
We used to make this to take for parties, it's a very good sweet and rich cake. If you wanted to make it fancy put it in two round pans and make it a layer cake with icing in the middle and on the sides, use whole pecans and place around the sides, top with pineapple rings with strawberries sitting in the middles.
My mother got this recipe from Helen Osbourne who ran the church librarby in Eastland TX. This cake is dense and moist and oh so rich. On top of all that, its EASY! Its been a standard go-to recipe for years! Enjoy! The original recipe calls for it to be iced in the pan and served as a sheet cake, but I have used in in layer cakes. Just use parchment paper in the pan so it comes out easily!
Find recipes for Mexican Wedding Cakes and other Course recipes. Get all the best recipes at . Recipe directions: In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans.
Grab a cup of tea, a great book and head to the porch to enjoy the warmer weather and our Mexican Wedding Cakes. These crumbly little cookies taste just right with a cup of tea or coffee. Also known as Russian Tea Cakes.