Russian Tea Cookies, Mexican Wedding Cakes, and even Snowball cookies?

What do these three names have in common?

The three different names are all for just one type of cookie. If I had time to digg more I might be able to find even more names for this delicious cookie. No matter which of the three names you recognize this is one cookie that is simple to make, and if done right completely delicious.

Ingredients:

• 1/2 C. Powdered Sugar
• 1 C. Butter, soft
• 2 tsp. Vanilla extract
• 2 C. Flour
• 1 C. Finely ground Almonds
• 1/4 tsp. Salt
• 3/4 C. Powdered sugar

Directions:

Preheat oven to 350 degrees. In a large bowl combine 1/2c. Powdered sugar, Butter, and Vanilla. Beat until light and fluffy. Add Flour, Almonds, and Salt. Mix until dough forms. Roll into one inch balls and bake 13-17 minutes, or until set but not brown. Cool for ten minutes and then roll each ball in  powdered sugar. Cool another 15 minutes or until completely cool then roll again in powdered sugar.

I like to mix this recipe up a bit and sometimes I will use Pecans instead of Almonds. In fact the last batch I made, I used both Almonds and Pecans. I like to explore with this recipe and in the future I plan on trying different Nuts. One important thing to remember when baking these cookies is how long they are baked for. Bake them too long and they will be hard. Not long enough and they will be too soft. There is a perfect time, a perfect amount of baking. In my oven that time is just around 13 minutes. You want the underside of the cookie to be slightly brown. Baking these for too long will ruin them.

If you plan on baking these and then moving them to say a party be sure to bring along some extra powdered sugar. Even after rolling them twice, moving them around can cause the powdered sugar to get knocked off. If done right this cookie will be melt in your mouth perfection no matter what name you choose to call it.

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Filed under: Desserts, Rants & Raves, Recipes, bakedblog, baking