Comments on: Russian Tea Cakes (Mexican Wedding Cakes) – Great Holiday Gift Idea

By: Kathleen Quinn

Kathleen Quinn — Wed, 21 Nov 2012 23:20:19 +0000

How many cookies does the recipe yield?

By: rob

rob — Thu, 02 Aug 2012 22:12:54 +0000

in our neck of the woods we call these babies pecan balls. yes, if dropped into the powdered sugar while warm the sugar does get sticky but at the same time it clings very well to the warm pastry. when cool the balls are dropped into the powdered sugar a second time which adds more powdered sugar depth, a cloud-like sensation we enjoy very much

By: zoe

zoe — Tue, 27 Mar 2012 02:25:16 +0000

Hi Fay,

They seem to last about a week. You can certainly freeze the cookies before adding the powdered sugar.

Thanks, Zoë

By: fay

fay — Mon, 26 Mar 2012 02:12:45 +0000

how long do these keep?

By: Craig Neal

Craig Neal — Thu, 05 Jan 2012 17:03:40 +0000

Now that the holidays are behind us the memories of the tea cakes still linger.

By: Elizabeth

Elizabeth — Wed, 28 Dec 2011 06:23:48 +0000

I love these things!

By: Kathy

Kathy — Wed, 21 Dec 2011 00:28:20 +0000

I know this is a silly question but at what point do you add the vanilla
and almond extract?

By: EB

EB — Mon, 19 Dec 2011 22:26:37 +0000

I love these. We always have these here in California– not just at Christmas. But they do make a perfect accompaniment to cocoa!

By: sarah

sarah — Mon, 19 Dec 2011 20:47:07 +0000

This look so good! I’ve never made these – I tend to make too many treats with chocolate, ha. I’ll have to add them to ever-growing holiday baking list.

By: Brittany

Brittany — Fri, 16 Dec 2011 16:41:33 +0000

I also think it is sweet that your Dad comments on your blog…:)