Total TimePrep: 15 min. Bake: 20 min./batch
The butter to flour ratio is not right. They don’t hold their shape, even after chilling. Taste good, but the ufo shaped cookies are a bit disappointing.
Much better with powdered sugar than granulated sugar. Have made them for years.
This is a wonderful cookie that I make every Christmas. My version was printed in the 100 year old Paxton & Gallagher Co, Omaha, Nebraska. It was named “Kiflin” A Swedish cookie. I have always used Almond flavoring instead of vanilla. I roll each cookie into “moon” shaped or crescent shaped. I also add finely chopped pecans into the dough. They look so pretty on a Christmas plate. Yum!! Merry Christmas??
This are the same thing as Mexican wedding cookies, Snowballs andamp; every other version of this same cookie. Yes they are good cookies but this recipe is no different or “better” than the others. And yes I made them to see if they are in fact “better” - nope all the same!
Powdered sugar and confectioner's sugar are the same thing.
Actually the Russian teacake recipe is better as it uses powdered sugar instead of regular white sugar. I am assuming that is the reason they are called German or Mexican cookies.
These are excellent. I have been making them for years but we call them snowball cookies and we use a lot less sugar. 2 sticks of butter, 8 tbps of sugar , 2 cups of flour and 2 tsp. Of vanilla bean paste. Then you can add mini chocolate chips and/or pecans, walnuts etc. it’s a base recipe. I sometimes roll them in sprinkles before baking and omit the powder sugar and the kids love them!!!
My mom made these all of the time and shaped them into crescents. If you have a nut allergy...used toasted pumpkin or sunflower seeds and they're just as amazing.
Great cookie. Came out real nice. My roomate is vacumning them up. I have been baking 54 years ans these have such a good taste and makeup
WE call these Russia tea cakes!! Some people just say nut balls! Or mexican wedding cakes! All same recipe!!