2. Using an electric mixer, cream butter in a large mixing bowl. Add the vanilla then gradually add the confectioner’s sugar, beating until light and fluffy.

While the cookies are still hot from the oven, roll them in a dish of confectioners' sugar. Cool on a rack. Wrap well with plastic, and place in an airtight container. (Published 2002) ...

Place on ungreased baking sheet (cookies do not spread). Bake 10 to 12 minutes, or until set but not brown. While still warm, roll in powdered sugar. Cool and roll in powdered sugar again.

Christmas cookies: How to Make Russian Tea Cakes Published: Dec. 10, 2008, 2:18 p.m. By Susan Barnes ...

My de facto mother-in-law, who is second-generation Polish, says they’re Mexican wedding cakes. But when I was growing up, in a Mexican neighborhood in Arizona, I knew them as Russian tea cakes.

Diana Whitcomb submitted this recipe for what she calls Russian Tea Cakes, also known as Mexican wedding cakes. Whatever you call them, they melt in your mouth. Whitcomb got this recipe came from ...

Russian Tea Cakes - Part 2. INGREDIENTS. 1 cup room temperature butter. 1/3 cup powdered sugar. 1 tsp vanilla. 1 cup chopped walnuts. 1/2 tsp salt. 2 cups fall purpose flour.

Tea cookies seem to have origins from many different countries, but we're going with the recipe that dates back to 18th century Russia. No matter where they originated, we know no one can resist ...

Elizabeth got this recipe in 1967 from the A&P in a free Christmas Cookie recipe book given to customers.Mary Lou Green of Allentown sent in a recipe for Russian Tea Cakes for Penny Mack.

Form dough into 3/4-inch balls and place on cookie sheets. Bake for 6 minutes or until edges brown. While the cookies are still hot from the oven, roll them in a dish of confectioners' sugar.