Pecan Puffs Aka Mexican Wedding Cakes Or Russian Tea Cakes Recipes
GRANDMA'S PECAN PUFFS
These Pecan Puffs are the perfect combination of crumbly and soft. A delicate pecan flavor that improves as they sit! They literally melt in your mouth!
Provided by Lindsey
Categories Dessert
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Line baking sheets with parchment.
- In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment) cream the butter, sugar and vanilla until light and fluffy.
- On low speed add the flour, salt and pecans; mix until combined.
- Roll into 1-inch balls and place 1-inch apart on prepared baking sheets.
- Bake in preheated oven for 45 minutes or until the bottoms are golden brown.
- Cool 5 minutes then roll in sugar. Cool completely and roll in confectioners sugar again.
- Store in an airtight container at room temperature for 5-6 days.
Nutrition Facts : Calories 146 kcal, Carbohydrate 11 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 110 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
PECAN PUFFS II
These are similar to Russian Tea Cakes but use cake flour instead of regular. They literally melt in you mouth!!!
Provided by Millie Kae
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
- Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 8.8 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 27.4 mg, Sugar 3.7 g
MEXICAN WEDDING CAKES AKA RUSSIAN TEA CAKES
I learned to make these as a kid in 4-H. They were known as Russian Tea Cakes then. Now the same recipe is called Mexican Wedding cakes. But whatever you call them they are on almost everyone's top cookies list. I'm posting this for my Mom's cookbook.
Provided by Kathie Carr
Categories Cookies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325 degrees. In a large bowl, with a fork or pastry blender cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Shape tablespoonfuls into 2 inch balls (or slightly smaller). Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
- 2. NOTE: If cookies tend to spread in the oven, instead of remaining in ball shape, chill dough thoroughly before baking and check oven temperature.
WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)
POPULAR cookies at parties, weddings or on a cookie tray. They melt in your mouth! Very impressive and addictive! I have been making these cookies for 45 years. These are also the same cookies that our dear "Meme" calls butter balls. Yield is approximate as it depends on how large you form each cookie. I have never known anyone to not like this cookie! I have always used real butter for this recipe.
Provided by Seasoned Cook
Categories Dessert
Time 27m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Blend softened butter with powdered sugar. Add vanilla.
- Mix in salt, baking powder, flour and chopped pecans.
- Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
- Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
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