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Office Assistant Diane Close is one of our essential team members. (Her title is a polite way of saying she herds the cats and helps keep us on track!)
She was first in line to share her family’s favorite cookie recipe, Russian Tea Cakes, with Country Life. “We’ve made these for years,” she said. They’re also super easy to make! Some folks may also know this recipe as Mexican Wedding Cookies, Snowball Nut Cookies, or Pfefferneusse Cookies.
Russian Tea Cakes
Lehman's
Lehman's team member Diane Close shares her family's favorite cookie recipe: Russian Tea Cakes. You may know them as Mexican Wedding Cookies or Pfeffernusse Cookies. No matter the name, they're fantastic.
Ingredients
- 1 cup margarine, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cup flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped nuts
- Extra powdered sugar
Instructions
Heat oven to 400° while you put the dough together.
Mix margarine, 1/2 cup powdered sugar, and vanilla well.
Mix in flour, salt and nuts, until dough holds together.
Shape dough into 1 inch balls. Place dough ball on ungreased cookie sheet, 1 inch apart.
Bake until set, but not brown, approximately 10-12 minutes.
Roll cookies in extra powdered sugar while still warm. The sugar may melt a bit.
After cookies are completely cool, roll in powdered sugar again. Makes 4 dozen.
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