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These Russian Teacake Cookies, also known as Mexican Wedding Cakes, are arguably one of my favorite cookies (though I like so many cookies it’s hard to choose just one to be my favorite, I’d have to settle for a top 10). When I begin my Christmas Cookie baking (which goes on for weeks), these are always the first cookie I make every year, it just gets me started on my holiday cookie baking.

I have been hosting an annual Cookie Exchange during the holiday season for nearly 30 years now, and I think these were the first cookie I made for my Cookie Exchange many years ago, they never get old, and are always a favorite.

And if you have nut allergies, just skip the nuts, they’re just as delicious.

I made a twist on these a few years ago and added crushed candy canes to the cookie instead of nuts, and rolled them in the crushed candy canes along with the powdered sugar, and they were a huge hit. Here’s a link to my Peppermint Tea Cakes if you want to try those as well.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Servings: about 4 dozen cookies


  • 1 cup (2 sticks) butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup finely chopped pecans
  • 1/4 tsp. salt
  • Additional powdered sugar


  1. Preheat oven to 400°F.

  2. Mix butter, 1/2 cup powdered sugar, and the vanilla. Stir in the flour, nuts, and salt, until the dough holds together. Shape into small 1-inch balls (a small cookie scoop). Place about 1-inch apart on ungreased cookie sheet. Bake 10-12 minutes, or until set, but not brown. Roll in powdered sugar while warm; cool. Roll in powdered sugar again.

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