Rating: 4.5 stars 4.6
364 Ratings
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  • 2 star values: 6
  • 1 star values: 8

These wedding cookies are sometimes called Mexican wedding cookies, Russian tea cakes, or butterballs and can be shaped into crescents. They also taste very good with pecans instead of almonds. This recipe was given to me by a friend who grew up in central Europe; it's the best version I've ever had.

Recipe Summary

prep:
40 mins
cook:
15 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
80
Yield:
80 cookies
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Beat butter, 3/4 cup confectioners' sugar, and salt in a mixing bowl until light and fluffy, 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 on ungreased cookie sheets.

  • Bake in the preheated oven until barely browned, 15 to 20 minutes.

  • Let sit until slightly cooled, about 15 minutes. Roll cookies in remaining confectioners' sugar.

Nutrition Facts

70 calories; protein 1.1g; carbohydrates 5.8g; fat 4.9g; cholesterol 9.2mg; sodium 18.9mg. Full Nutrition
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