Monday, October 24, 2011

Russian Tea Cakes (Mexican Wedding Cookies)

1 cup vegetable shortening
1/2 cup icing sugar
1 teaspoon almond extract
3 tablespoons water or milk
2 1/4 cups flour
1/2 teaspoon salt
1 cup finely chopped walnuts
3/4 cup icing sugar, for coating

1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a large bowl, cream together shortening, icing sugar, almond extract and water. Blend in flour, salt, and chopped nuts until crumbly dough forms. (Dough will be crumbly but should hold its form when squeezed together).
3. Form dough into 1.5" round balls and place onto baking sheet. Bake 12-15 minutes until golden brown on the bottom.
4. Using tongs or a spoon, roll cookies in icing sugar while still hot. Let cool then serve & enjoy!

Makes 2 dozen.

1 comment:

  1. I will get over my fear of vegetable shortening to be able to try this great looking cookies;)