Orange Mexican Wedding Cakes
|Title:||Orange Mexican Wedding Cakes|
These traditional cookies are also called Russian Tea Cakes.
1 cup softened unsalted butter
1/2 cup sifted confectioners' sugar
1 tablespoon freshly grated orange zest
1/2 teaspoon orange extract
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup almonds, finely chopped
Confectioners' sugar for decorating
Preheat the oven to 325 degrees F and lightly grease the cookie sheets.
In a large bowl cream the butter and sugar until light and creamy. Add the orange zest and extracts and mix until well blended.
In a small bowl whisk the flour and salt. Slowly add the flour mixture to the butter mixture, mixing continuously. Stir in the chopped almonds.
Roll the dough into 1 inch balls with your hands and place two inches apart on the prepared cookie sheets. Bake for 8-10 minutes, or until set. Cookies should not be browned. Let the cookies cool on the sheets for three minutes. Transfer to wire racks and cool completely.
Frost if desired or roll in confectioners' sugar. Store in airtight containers.