Swedish Tea Cakes

It's that time of year again! Time to bake Christmas cookies!

I got this recipe from my high school boyfriend's mother. I have since learned that they go by many names... Swedish Tea Cakes, Russian Tea Cakes, Mexican Wedding Cakes. But whatever you call them... they are a delicate delicious cookie that always please. They also happen to be my mom's favorite cookie and she requests them from me often. I hope you like them!



Swedish Tea Cakes
1 C butter (softened)
1/2 C powdered sugar
2 tsp vanilla
2 C flour
1/4 tsp salt
1 C ground pecans or almonds
Additional powdered sugar

Preheat oven to 325F degrees.
Cream together, butter, powdered sugar and vanilla blend blend in remaining ingredients.
Form dough into 1 in balls.
Place 1 inch apart on cookie sheet lined with Reynolds Parchment Paper.
Bake 15 - 20 minutes, until set, but not browned.
Cool slightly on cookie sheet and roll in powdered sugar.
Cool completely on wire rack.
When totally cool, roll in powdered sugar again.

These cookies also freeze great. After the first roll in powdered sugar, when cookies are completely cooled, place cookies in a freezer container with a piece of Reynolds Parchment Paper between each layer. That will prevent the cookies from sticking together.

Straight from the freezer, roll the cookies in powdered sugar again and cookies should thaw & be ready to eat in 20 or 30 minutes.

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Ok... I made a double batch to take to mom. I only see her a couple times a year, so she can freeze them and just take out a few at a time.

Put softened butter into a mixing bowl.


Add confectioners sugar


Cream together sugar & butter & vanilla.




Add ground almonds and flour






Roll into 1 inch balls and place on a parchment paper lined cookie sheet, 1 inch apart.


Bake 15 - 20 minutes until set, but not browned.


While still warm, roll in additional powdered sugar.




Cool completely on wire rack.


Roll in powdered sugar again and they're ready to serve!


Enjoy!