Russian Tea Cakes / Mexican Wedding Cakes (Cookies)

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Line 2 baking sheets with parchment paper.

3. 3

   Set aside.

4. 4

   Toast nuts.

5. 5

   Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven.

6. 6

   Cool.

7. 7

   Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).

8. 8

   Or the nuts can be hand chopped until very fine.

9. 9

   Set aside.

10. 10

    In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).

11. 11

    Beat in the vanilla extract.

12. 12

    Add the remaining flour and salt and beat until combined.

13. 13

    Stir in the nuts.

14. 14

    Cover and refrigerate the dough for about 1 hour or until firm.

15. 15

    Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.

16. 16

    Bake about 12-15 minutes, or until the edges of the cookies start to brown.

17. 17

    Remove from oven and place on a wire rack to cool for about 5 minutes.

18. 18

    Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.

19. 19

    Store in airtight container for up to 10 days.

* Per serving · 4 servings · Values may vary.