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Russian Tea Cookies //

a.k.a. Mexican Wedding Cookies

· RECIPES

Russian Tea Cookies //

My Russian Tea Cookies, also known as Mexican Wedding Cookies, are actually a form of a Jumble, the pastry from England that made life during the Middle Ages worth living. So call it a jumble, call it a tea cookie or call it a wedding wookie, all I know is that this buttery delight is an exceptional morsel of holiday happiness. Rolled in powdered sugar while they are still warm, they end up looking like little snow balls after the sugar melts upon contact; the subsequent layer of sugar coats them into a perfect powdery orb. Traditional versions of these celebratory cookies don't call for majooli dates, but I added them here not just for their added sweetness, but for their unmistakable mouth feel. (And because they make me look like I've traveled the world, when I haven't.)

Ingredients //

1 cup (2 sticks or 226g.) cold unsalted butter, diced

2 (25g.) tablespoons light brown sugar

1/2 cup (63g.) powdered sugar + more for dusting

1/2 cup (55g.) almond meal

1 3/4 cup (210g.) Cookie Jar Blend

1/4 teaspoon kosher salt

1/2 cup + 2 tablespoons finely chopped pecans

1/4 cup majooli dates, finely chopped

2 teaspoons pure vanilla extract

Putting it Together //

In a stand mixer fitted with the paddle attachment, combine all the dry ingredients. Mix on low to combine. Add the unsalted butter and mix until it looks like wet sand. Add the vanilla, pecans and dates and mix on high until the dough folds in on itself and is soft to the touch. Transfer to a bowl, cover with cello and refrigerate for at least 2 hours.

Preheat oven to 400°F and remove dough from the fridge.

Using a 1 1/2 inch ice cream scooper (I like the retractable kind), form your dough into balls, roll until smooth between your palms, and then place on a cookie sheet lined with parchment paper, 1- inch apart (these cookies do not spread). Bake for 4 minutes, rotate, then another 4 minutes. The cookies should be golden around the base and just barely tinted on top.

Remove from the oven and allow to cool for 10 minutes so the cookies can set and are cool enough to handle. Immediately dust with powdered sugar. Allow to cool completely on a wire rack, then roll the cookies in more powdered sugar one more time for a super clean finish.

Makes 4 dozen cookies.

Will keep in an airtight container for a week and a half.

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