Recipe By Chris Hetherington
Rating
Published Jan 31st
Prep 45m Cook 15m Additional 20m Ready In 80m
Servings 80 cookies Calories 140

Also sometimes called ‘Mexican wedding cookie’, ‘Russian tea cakes’, or ‘butterballs’, can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.

Recipe Ingredients

  • 1 ½ cups unsalted butter
  • ¾ cup confectioners' sugar
  • ¾ teaspoon salt
  • 1 ½ cups finely ground almonds
  • 4 ½ teaspoons vanilla extract
  • 3 cups sifted all-purpose flour
  • ⅓ cup confectioners' sugar for rolling

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
  3. 3 Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

Nutrition Facts

  • Calories 140
  • Carbohydrate 11.5 g
  • Cholesterol 18.3 mg
  • Fat 9.7 g
  • Fiber 0.9 g
  • Protein 2.2 g
  • Saturated Fat 4.6 g
  • Sodium 44.9 mg
  • Sugar 3.5 g

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Reviews

  1. Someone get these away from me - I can't stop eating them! And I don't usually like nuts in my cookies. Other than putting in a teaspoon of almond extract and reducing the salt to about 1/4 teaspoon (I used lightly salted almonds that I ground in my mini-chopper) I made them as stated. I - Read more ...
  2. This is a delicious recipe. As I'm always too busy, the first time I made them, I modified the recipe and made half the amount (40 cookies, less to be tempted by!?) but at the end I wished I'd made the entire amount as they were so good! I put the butter and icing (confectioners') - Read more ...
  3. I made 1/3 of this recipe and got about 15 cookies. I used about a pinch of salt. everytime Ive had wedding cookies (store-bought) I thought they were too salty. even with all the sugar though, I dont think they need that much. Anyway, after I finished rolling these cookies in the sugar, I realized - Read more ...
  4. These were ok not the best wedding cookies I have ever had. I found I needed to bake them a lot longer not only to be fully cooked but also so they didn't fall apart. They were so delicate while rolling in the sugar! I used a coffee grinder (used only for nuts) to chop - Read more ...
  5. This was a very simple cookie to make. I made the ground almonds by grinding up sliced almonds in my blender, it works well if you do it in small batches and scrape down the sides now and then. The cookie itself reminds me of a biscotti but not completely dry - it has that - Read more ...
  6. These were excellent. My husband has always loved these cookies and I am by no means a good baker and he raved about these. A little tip... I scooped them inot a 1 oz cookie scoop and clicked the handle a few times to form perfect balls. No messy hands and they turned out perfect!
  7. I thought these turned out pretty good. I made them for a wedding reception and they were very elegant. I used unsalted butter and reduced the amount of salt to 1/4 t. I also added 1 t. of almond extract for a bit more flavor. With a small food scale I weighed my dough to - Read more ...
  8. I took everyone's feedback here on the first try and used salted butter with no more salt added (surely the amount shown is a typo?). I also decided that with the almonds and the heavy dose of vanilla called for in this recipe that I would make either true "almond crescents," which is a popular - Read more ...
  9. these cookies were delicious! the best recipe i've found for this type so far... if you make a small change.. i agree with the other reviewers about the salt. i added only 1/4tsp to the dough and they were perfect. i especially like that this recipe calls for pwd sugar instead of white sugar in - Read more ...
  10. This recipe produces an excellent version of this type of cookie. I reduced the salt to about 1/4 tsp and rolled them in 10X sugar three times each. I found that about 12 minutes produced the right amount of doneness.
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