Pecan Logs, Russian Tea - Mexican Wedding Cakes

Jan 24, 2006 by Grant Inglebret | 0 Comments| Share it:   

Delicious!

43210

4 ratings

Info

  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 50

Filed Under

Ingredients

This recipe is basically the same cookie in 2 different shapes. It's like having two identical cookies with different fillings or something.

Basic Dough:
2 cups butter
1 cup powdered sugar
2 teaspoons vanilla extract
a dash of salt
3 and 1/2 to 4 cups unbleached flour

Pecan Logs Dough:
Basic Dough Ingredients +
1/4 teaspoon almond extract
3/4 cup pecans, chopped
1/2 cup chocolate chips
1/4 cup pecans, chopped

Russian Tea Cakes / Mexican Wedding Cakes - Walnut Dough:
Basic Dough Ingredients +
3/4 cup walnuts, chopped
3/4 cup powdered sugar

Step 1

Basic Dough: Beat butter and sugar together until fluffy.

1

Step 2

Fluffy:

2

Step 3

Mix in vanilla extract. Measure 3 and 1/2 cups of flour into small bowl. Stir in salt. Add flour mixture 1/2 a cup at a time, mixing thoroughly to form, a stiff dough (you may need to add a little more flour if dough still looks oily).

3

Step 4

Divide dough into halves; place one half in second bowl. Into first bowl of dough mix in almond extract and 3/4 cup of pecans. In the second bowl of dough mix in walnut. Cover bowls with plastic wrap and place in refrigerator to chill for 2 hours.

4

Step 5

Pecan Dough: Scoop teaspoonfuls of dough, and roll into 2 inch logs. Place logs onto ungreased cookie sheet 1 inch apart.

5

Step 6

Bake cookies for 9 - 11 minutes at around 375-400F (watch carefully so that they do not brown other than a bit on the undersides). Transfer to cooling rack. Cool thoroughly.

6

Step 7

Melt chocolate chips in small bowl over hot water.

7

Step 8

Place reserved 1/4 cup chopped pecans into small bowl. Dip one end (top only) of each cooled cookie in chocolate then dip in chopped pecans. Place on wooden board for a few minutes to harden before storing. In this pictures the pecan logs are the ones in the back on the left. Store in airtight container.

8

Step 9

Russian tea cakes / Mexican wedding cakes: Scoop teaspoonfuls of dough, and roll into 3/4 - 1 inch balls. Place balls on un-greased cookie sheet 1 inch apart. Bake cookies for 9 - 11 minutes at around 375-400F(watch carefully so that they do not brown other than a bit on the undersides). Transfer to cooling rack. Cool thoroughly. Place powdered sugar in small bowl. Toss cooled cookies one at a time into bowl, coating thoroughly. Store in an airtight container.

9

Step 10

Un-powdered and un-dipped cookies freeze well (up to 3 months).

Now that you have learned how to make pecan logs, russian tea - mexican wedding cakes, please be sure to view these other cookies recipes. Also, you will love these Russian recipes.

10

Additional Recipes

Rate It!

Have you made this recipe? If so, please rate it.

             

Final Step: Share It!

Love this recipe? Why don't you share it with others or post a comment. Choose which one below.

Comment On This Recipe

  Remember my personal information

  Notify me of follow-up comments?

Submit the word you see below*