Guest guest Posted March 4, 2006 Report Share Posted March 4, 2006 Hi Kenia: This sounds like a Mexican Wedding Cake cookie they are also known as Russian Teacakes. Check the files if there are none listed let me know and I will look for a recipe for one and post it. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2006 Report Share Posted March 4, 2006 No not a snickerdoole. THat one gates flat when baked and has cinnamon. This is more of a white cookie with powdered sugar on the outside and they are round balls and I had them with cocoa powder on them before too. I would like to try and find that type recipe if anyone has one to share. It can have nits or not nuts. Thanks to everyone looking for a recipe, Kenia , Kim Greetham <thrpnded wrote: > > Sounds like a snickerdoodle. > > kenia <mistressofthedishes wrote: Hope everyone has a fun weekend. > I'm looking for a cookie that's a round ball. I don't know the name. It's rolled round and baked. > Maybe some members will know what kind I mean. > Thanks a lot to all of you helping me all the time, > Kenia > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2006 Report Share Posted March 6, 2006 > This sounds like a Mexican Wedding Cake cookie they are also known > as Russian Teacakes. Here is PT's recipe from the files. I made them at Christmas and they were raved over. Also made a variant by adding cinnamon to the dough, and rolling in a mixture of powdered sugar and cinnamon. Apparently those are Mexican something-or-others, according to a chef who ate them; regardless of the names, both versions are simple to make! Russian Teacakes 1 cup butter or margarine, softened 1/2 cup powdered sugar 1 tsp vanilla 2 1/4 cups all-purpose flour 3/4 cup finely chopped nuts 1/4 tsp salt More powdered sugar Heat oven to 400 degrees. Mix margarine, 1/2 cup powder sugar and the vanilla. Stir in flour, nuts and salt until dough holds together. Shape into 1 inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake for 10 to 12 minutes or until set but not brown. Roll in powdered sugar while warm; cool. Roll in powdered sugar again. Yield: about 4 dozen cookies Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.