Memories and healthy recipes for your dinner table.

Ruth’s Wedding Cookies

My Aunt Ruth usually had these delicious bites around many times when we stopped by for a visit. Ruth’s version of Mexican wedding cookies are also known as Russian Tea Cakes or Italian Butter Cookies. They are a very delicate shortbread like cookie. Her original recipe had an hour baking time at 250 degrees. To save time I bake them at a higher temperature for less time.

1 1/2 sticks butter
4 tbsp sifted confectioners sugar
1 tsp vanilla
2 cup flour
1/4 tsp salt
3/4 cup nuts- pecans or walnuts
1 cup powdered sugar

Heat oven to 350. Spread the nuts out on a baking sheet. Lightly toast in the oven for about 8 minutes. Remove from the oven and cool; finely chop.

Cream butter, sugar and vanilla. Add flour, salt and finely chopped nuts. Chill for 30 minutes to an hour or until firm. Roll into 1-inch balls and place on lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from the oven. Cool slightly, about 5 minutes then roll in powdered sugar. Cool completely. Roll in powdered sugar again. Makes about 4 dozen cookies.



1 thought on “Ruth’s Wedding Cookies”

  • Just don’t give up trying to do what you really want to do, and that is baking your favourite cookies. Where there is love and inspiration in any undergoing, I don’t think anything can go wrong. Aunt Ruth, has a very powerful mind that can make anything happen as long as she keeps herself centered….right now am trying out this recipe 🙂