About this recipe:These cookies are also known as Mexican wedding cakes, Russian tea cakes and other variants. They are buttery, shortbread-like cookies, packed full of nuts and rolled in icing sugar.
Makes: 90 cookies
500g plain flour
450g softened unsalted butter
380g chopped pecans
4 tablespoons icing sugar
120g icing sugar for rolling
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Method Prep:30min › Cook:10min › Ready in:40min
Preheat oven to 190 C / Gas 5.
Mash together the flour, butter, pecans and 4 tablespoons of icing sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie and roll into 1.75cm balls. Place the balls on ungreased baking trays.
Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
Let the cookies cool completely, then roll in remaining icing sugar .