Description
Also sometimes called ‘Mexican wedding cookie’, ‘Russian tea cakes’, or ‘butterballs’, can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.
Ingredients
- 1 ½ cups unsalted butter
- ¾ cup confectioners’ sugar
- ¾ teaspoon salt
- 1 ½ cups finely ground almonds
- 4 ½ teaspoons vanilla extract
- 3 cups sifted all-purpose flour
- ⅓ cup confectioners’ sugar for rolling
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Place butter
- 3/4 cup confectioners’ sugar
- and salt in a large bowl; beat with an electric mixer until smooth and creamy
- about 2 to 3 minutes. Mix in almonds and vanilla. Blend in flour gradually until well-combined.
- Shape into balls (or crescents) using about 1 teaspoon for each cookie; place 1 inch apart on ungreased cookie sheets.
- Bake in the preheated oven until just browned
- 15 to 20 minutes.
- Let sit until slightly cooled
- about 15 minutes. Roll cookies in remaining confectioners’ sugar.
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr 20 mins
Servings: 40