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Russian Tea Cakes / Mexican Wedding Cakes (Cookies)

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“From the, my friend Wendy made these cookies during our Operation Baking Gals 'baking day' -- these are one of my FAVORITE cookies, I can never eat just one. NOTE: There is a 1-hour 'rest' time for the dough to firm up once it is mixed. This is not included in the prep time.”
4 dozen

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. Toast nuts. 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. Cool.
  4. 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). Or the nuts can be hand chopped until very fine. Set aside.
  5. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
  6. Beat in the vanilla extract.
  7. Add the remaining flour and salt and beat until combined.
  8. Stir in the nuts.
  9. Cover and refrigerate the dough for about 1 hour or until firm.
  10. 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.
  11. Bake about 12-15 minutes, or until the edges of the cookies start to brown.
  12. Remove from oven and place on a wire rack to cool for about 5 minutes.
  13. Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
  14. Store in airtight container for up to 10 days.

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