Mexican Wedding Cakes

Mexican wedding cakes

These melt in the mouth, shortbread-like cookies are also known as Russian tea cakes.  They are perfect for Christmas and are easy to make. Use good quality nuts and butter for the best results. Roll in sugar whilst the biscuits are still warm, then again when they have cooled.

125g pecans, almonds or hazelnuts

300g plain flour

90g caster sugar

250g unsalted butter, chilled and cubed

1 tsp vanilla extract

125g icing sugar

Process nuts until finely ground.

Add flour and caster sugar and process to combine.

Add butter and vanilla and pulse to form a dough.

Divide dough into four, then roll out each piece into a 40cm length, wrap in cling film, place on a tray and refrigerate for 30 minutes (the logs can be frozen at this stage).

When ready to bake, preheat oven to 160C (140 fan forced).

Slice off 1 cm rounds, place on lined oven tray and bake for 20 minutes until lightly coloured.

Remove from oven and rest on tray for a few minutes, then roll in icing sugar to coat.

makes 90.