Pecan Logs, Russian Tea - Mexican Wedding Cakes
Jan 24, 2006 by Grant Inglebret | 0 Comments
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
Step 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).
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.
Step 5
Pecan Dough: Scoop teaspoonfuls of dough, and roll into 2 inch logs. Place logs onto ungreased cookie sheet 1 inch apart.
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.
Step 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.
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.
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.
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