The first time I had Russian Wedding Cookies, they were for a friend’s wedding out in Malaysia. Surprisingly, neither her nor her husband was from Russian descent (she was Malaysian and her now-husband was American to be exact), but helping her make these cookies as party favors for her wedding weren’t just fun, but they were delicious too! Plus, I got the added bonus of learning the recipe =)
Keep in mind, there are many other versions of this recipe – some call for pecans or almonds, but walnuts are my fav so that’s what I am going with!
While I love sweets, I won’t eat any if it is too sweet. My mouth, for some reason, simply doesn’t want to chew and I am left there, slack-jawed with sugary treats falling out my mouth. It’s not pretty people…
This is one reason I love these fabulous cookies! They are a nutty crumbly cookie, garnished with a hint of savory, and clad in buttery-not-too-overly-sweet bliss!
The best part is getting your kiddo(s) to help you pound the walnuts…sure, you can get them pre-crumbled from the store, but where’s the fun in that? While the recipe below makes about 36 cookies (they are supposed to be small), I always double it because that’s how good these bad boys are…
Recipe for Russian Wedding Cookies
1 cup butter
1 teaspoon vanilla
6 tablespoons powdered sugar
2 cups flour
1 cup chopped walnuts
1/3 cup powdered sugar for decoration
- Preheat your oven to 350 degrees Farenheight.
- Mix butter and vanilla in a bowl until smooth, then add the 6 tablespoons of powdered sugar and flower until just blended. Add in the chopped walnuts, roll into 1 inch balls and place them about 2 inches apart on an ungreased cookie sheet.
- Bake in the oven for 12 minutes and wait for them to cool before rolling them in the remaining powdered sugar.
NOTE: This recipe contains nuts!
Again, these things are phenomenal, and with a little extra powdered sugar, you can make them look like little snowballs! Perfect for this type of weather, wouldn’t you agree?