Mexican Wedding (Russian Tea Cake) Cookies


  • 1 cup shortening or 2 sticks softened unsalted butter
  • 1 tsp vanilla extract
  • 2/3 cups powdered sugar, plus more for coating
  • 2 cups MFC Flour
  • Optional. ¾ cup chopped walnuts, pecans or almonds.


Preheat oven to 350 degrees.

Place shortening or butter in bowl, add vanilla and powdered sugar. Beat until mixture is nice and creamy.

Add flour and chopped nuts. Mix on slow speed for three to five minutes. Pause and scrape the bowl halfway through to fully incorporate ingredients.

Coat hands with a little corn starch or powdered sugar. Roll dough into 1 ¼ inch balls and place on baking sheet.

Bake for 15-18 minutes. Take baked cookies out and let sit on pan for five minutes, then roll in powdered sugar.