How to contact the Mailbox
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email email@example.com or fax (916) 321-1109. Please include your full name, your city and phone number.
Prep time: 20 minutes
Cook time: 12 minutes
Makes about 4 dozen
Aubrielle Anderson and her grandmother Nancy Lindsay, both of Rancho Murieta, enjoy baking together. Aubrielle especially loves making cookies and heard about a cookie that was shaped into a ball and covered in powdered sugar. She was hoping for a recipe.
It sounds like the cookie Aubrielle described are Russian teacakes, also called Mexican wedding cakes. These delicate cookies are easy to prepare and are great to make around the holidays.
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup finely chopped walnuts
Additional powdered sugar (about 1/2 cup) to roll cookies in
Preheat oven to 400 degrees. In a large bowl, combine butter, sugar and vanilla. Work in flour, salt and walnuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet.
Bake 10 to12 minutes or until set but not brown. While warm, roll in powdered sugar. Cool. Roll in powdered sugar again.
Per cookie: 68 cal.; 1 g pro.; 7 g carb.; 4 g fat (3 sat., 1 monounsat., 0 polyunsat.); 10 mg chol.; 13 mg sodium; 0 g fiber; 56 percent calories from fat.
Sign Up and Save
Get six months of free digital access to The Sacramento Bee