These cookies are so good that at least three different countries claim them as their own; although I always knew them as Mexican Wedding Cakes, they’re apparently also known as Russian Tea Cakes and Italian Butter Nuts. But as I’m inclined to say: a rose by any other name….

If you haven’t tried them before, these cookies are very rich and shortbread-like, and though they’re coated in powdered sugar, they aren’t too sweet. I know it looks like they don’t contain enough sugar, and like there isn’t enough liquid to make a good dough, but just trust the recipe.

 

5.0 from 2 reviews
Mexican Wedding Cakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen cookies
 
Ingredients
  • 1 c vegan butter, chilled
  • 1 tsp vanilla extract
  • 2 c flour
  • 6 Tbsp powdered sugar
  • 1 c walnuts,toasted and coarsely chopped
  • powdered sugar for coating
Instructions
  1. Preheat oven to 350°F.
  2. In a medium bowl, cream vegan butter and vanilla.
  3. Add powdered sugar and flour and work into butter mixture until a stiff dough has formed.
  4. Fold in walnuts.
  5. Shape into 1" balls.
  6. Bake 2″ apart for 10 minutes on an ungreased cookie sheet; allow to cool for several minutes.
  7. When they’re still slightly warm to the touch, roll in powdered sugar. If they’re too hot, the sugar will melt, but if they’re completely cooled, it won’t stick as nicely.
  8. Allow to cool fully before storing in an air-tight container.
  9. Refrigerate until serving. If desired, roll in powdered sugar again right before serving.