Russian Tea Balls. Mexican Wedding Cookies. Whatever you’d like to call them I can guarantee you it will be followed by “yum”! I had always heard of these cute little shortbread-like cookies but never tried them until my sister-in-law made them for Christmas a few years ago. I just kept eating, and eating, and eating them all night. Derek loved them even more than I did, so he begged me to get the recipe and I started making them last year. They have since topped both of our favorites list, and are in fact #2 on Derek’s. (I have a really hard time picking individual favorites, but if I really had to pick I would say they are #3 for me).
The list of ingredients is very simple, and I guarantee most of you have everything in your pantry right now. Most recipes do call for some type of nut, which we don’t really care for so I just leave them out. Ideally you should let the cookies cool before rolling them in powdered sugar, but Derek usually can’t wait that long and he actually likes the taste of the warm, melt in your mouth cookies. Enjoy!
Russian Tea Balls
1 cup (2 sticks) salted, butter, room temperature
½ cup powdered sugar, plus extra for coating
2 cups all purpose flour
1 tsp vanilla
Preheat oven to 375 degrees. In a large mixing bowl combine all ingredients using an electric mixer. Roll into small balls and place on cookie sheet lined with parchment paper. Place in oven and bake for 15 minutes. Allow to fully cool, then roll in extra powdered sugar.