Mexican wedding cookies, also known as Russian Teacakes, also known as You Can Eat the Whole Plate Before You Realize it Cookies. They’re like shortbread biscuits rolled in fluffy sugar. And of course in my recipe, I throw a little extra Christmas inside.
1 C butter, softened
1/2 C powdered sugar, plus extra for coating
1 tsp vanilla
2 C flour
1 C finely chopped pecans
1/2 bottle of sprinkles (I used Christmas red and green)
Heat oven to 350 degrees. Lightly oil cookie sheets.
Beat butter and 1/2 C powdered sugar until light and fluffy and then add vanilla.
At this point, I switch from a mixer to a wooden spoon and add in the flour and nuts. Stir until well combined then add in the sprinkles and stir again.
Shape dough into about 1 inch balls and place on prepared cookie sheet. Bake in preheated oven for about 20 minutes, until bottoms are lightly browned and cookies are set.
Roll cookies in powdered sugar while still warm. Cool on cooling racks and then roll in sugar again.
Last step, really important but hard to accomplish: don’t eat them all in one sitting.