Mexican Wedding Cakes-#BakeItForward

Our Holiday baking will benefit No Kid Hungry! 

Our Holiday baking will benefit No Kid Hungry! 

We were inspired by food bloggers and fellow instagrammers @muybuenocooking and @boulderlocavore to BakeItForward, benefitting NoKidHungry. 

We did some holiday baking, dropped off a load of treats at our local firefighter station, and kept some for our daughter's bridal shower. How more befitting could it be than to serve Wedding Cakes at this happy  occasion?

And the best part? The Food Network will donate $1 to No Kid Hungry for every social share; this is 10 meals for children who need them most!

Hope you join the baking spirit! There is still time until the end of the year!

#BakeItForward and help children in need. Just bake your favorite cookies, donate to a charity, volunteers, firefighters… Share a picture on social media, using the hashtag #BakeItForward and Food Network will donate $1 to No Kid Hungry.

Mexican Wedding Cakes aka Russian Teacakes

Servings: makes about 40 medium-sized cookies or 24-30 larger sized.

Get ready:

  • ¾ cup butter at room temperature (1 ½ sticks)
  • ¼ cup heavy whipping cream
  • 2 teaspoons vanilla 
  • 6 tablespoons sugar (1/3 cup) (powdered or granulated)
  • 2 cups all purpose flour, sifted
  • ¼ teaspoon salt, sifted into flour
  • 1 cup finely chopped pecans, toasted
  • Powdered sugar to dust cookies
    • 1 or 2 baking sheets 
    • Parchment paper or Silpats for baking sheets
    • Cookie racks

There are quite a few variations to bake these wonderful treats, and quite a few different names for them, too. I have always known them as Russian Teacakes, but at the occasion of my daughter's bridal shower chose to call them Mexican Wedding Cakes. I originally mislabeled them as "Italian", for which I apologize profusely.

Some recipes call for almonds or other nuts instead of pecans, margarine instead of butter, and milk or half&half or margarine/butter only.  

I like to use a great quality creamy butter and heavy whipping cream, less sugar than most recipes, a little less flour, a little more nuts, and I also like to use all organic ingredients.

Set? Go!

  • Cream butter and sugar; mix vanilla into cream and beat into creamed butter mixture. 
  • Gradually add sifted flour and salt until blended. Thoroughly mix in chopped nuts.
  • Chill dough for 1-2 hours.
  • Preheat oven to 325o.  
  • Pinch off pieces of dough, about a heaping tablespoon, and roll into small balls. 
  • Place cookies about 2 inches apart on baking sheets, lined with parchment paper or a Silpat. Bake for 20 minutes or until the bottom starts to brown.
  • Transfer cookies to cookie racks, set out over the baking sheets.
  • While cookies are still lightly warm, dust with powdered sugar.


  • Using disposable gloves makes rolling the cookies a lot easier, even without chilling the dough.
  • Baking time will depend on the size of your cookies. 20 minutes is usually enough for a regular size (1 heaped tablespoon of dough). Bake up to 10 minutes longer for a larger size.
  • For a gluten free version, use a gluten free  mix.
Posted on December 28, 2015 and filed under RECIPES.