{recipe} Mexican Wedding Cookies (aka Russian Tea Cakes) in the Food Processor

You’ve probably had a version of these melt-in-your-mouth cookies at least once in your life. They go by many different names but they are always irresistible.

Whether you call them Mexican Wedding Cookies, Russian Tea Cakes, or Butter Balls, they are pretty easy to make and only use 5 ingredients! I like to make them even easier by grinding the nuts in the food processor and then using that to mix the dough instead of dirtying out the mixer. And you’ll never have to worry about leftovers, because they always seem to get eaten up in no time flat. As they say about potato chips… betcha can’t eat just one!

RECIPE: Mexican Wedding Cookies (aka Russian Tea Cakes) in the Food Processor
makes about 30 cookies


  • 3/4 cup pecans or pecan pieces
  • 1/2 cup powdered sugar
  • 1 cup softened butter
  • 1 tsp vanilla extract
  • 2 cups flour
  • powdered sugar to roll cookies in


  • Preheat oven to 350 degrees F. Prepare a sheet pan with a sheet of parchment paper.
  • Put pecans in a small saute pan and toast over medium heat, just until fragrant. Let cool 2-3 minutes.
  • Put warm nuts into food processor with powdered sugar and pulse to make fine crumbs.
  • Add butter and vanilla extract to food processor and pulse to mix well.
  • Add flour and pulse to combine without overmixing.
  • Roll dough into balls and place on parchment-covered cookie sheet. (You can put them pretty close together as they don’t really spread.)
  • Bake for 10-15 minutes, until just browned on the bottom and set.
  • Put about 1/3 cup powdered sugar in a shallow bowl and roll warm cookies in the sugar. Place on rack to cool completely.



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