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Recognize these cookies? What do you call them? For much of my life, I knew these cookies as Pecan Sandies. Both sides of my family had them at Christmas, although I for some reason remember them more fondly on my mom’s side of the family. My grandma made just one small cookie tray for Christmas, but there were always Pecan Sandies, rolled into little fingers, rolled in powdered sugar.
Shortly after I graduated from college, I was looking through a cookie cookbook, and I learned that they are known as Russian Teacakes too. Then another friend told me they are Mexican Wedding Cookies. My family won’t know what type of cookie you are talking about if you call them by anything but Pecan Sandies.
Whatever the name, we adore them. They are a must for all nut allergy free parties I attend. Still looking to fill your cookie tray? I recommend a batch of these.
Your Ingredients
- 1 cup softened butter
- 1/2 cup powdered sugar
- 2 cups all purpose flour
- 3/4 cup finely chopped pecans
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- additional powdered sugar for rolling cookies
Your Steps to Russian teacakes
In a medium bowl, cream butter and sugar. Add vanilla and mix until well combined. Add flour, pecans, and salt. Mix well, until a ball is formed. Cover and chill for at least 1 hour, but overnight is great.
Preheat oven to 350 degrees. Roll dough into 1 inch balls (about 1/2 tablespoon each). Bake for 15 minutes. Once baked, roll still hot cookies in powdered sugar. (Be gentle with the cookies. They break easily. I usually wait just a minute or two before rolling them.)
I typically only roll the cookies in powdered sugar once, but many roll them twice. You pick. Either way, they won’t last long!
Baked perfection Gentle. Gentle. Yum! They won’t last long!
Tools of the Trade
I love these cookie baking trays and the rack they come with. I use them so often!
Looking for another sweet treat? Check out my baking page by clicking the link below!
Russian Teacakes
Ingredients
- 1 cup softened butter
- 1/2 cup powdered sugar
- 2 cups all purpose flour
- 3/4 cup finely chopped pecans
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- additional powdered sugar for rolling cookies
Instructions
- In a medium bowl, cream butter and sugar. Add vanilla and mix until well combined. Add flour, pecans, and salt. Mix well, until a ball is formed. Cover and chill for at least 1 hour, but overnight is great.
- Preheat oven to 350 degrees. Roll dough into 1 inch balls (about 1/2 tablespoon each). Bake for 15 minutes, until just browned on the bottom of the cookies.
- Bake for 15 minutes. Once baked, roll still hot cookies in powdered sugar. Cookies can be rolled a second time if desired.
[…] remember, my dad has requested these candy cane cookies (along with Pecan Balls otherwise known as Russian Teacakes). I have vivid memories of baking holiday cookies with my mom and sister as a kid. We had our list […]
[…] combination that is divine. But, if you want to skip the frosting, they could totally get the Russian Tea Cake treatment by bypassing the frosting and rolling them in some powdered sugar. Either way, they are […]