The Lakeview librarian’s wedding cakes
on November 2, 2009
A great little recipe by Mary Riehle, who teaches knitting at the Lakeview branch of the Oakland Public Library. She’s also published a book of Christmas cookie recipes. Here’s her recipe for Mexican Wedding Cakes (also called “Russian Tea Cakes”).
Mexican Wedding Cakes
- 1 cup butter
- 1/2 cup powdered sugar
- 2 cups flower
- 1 cup very finely chopped pecans
- A little vanilla extract
Here’s how you make these cakes, according to Marie:
- Heat the oven to “300 or 325.”
- “You just beat the butter and sugar really a lot so it’s completely dissolved.”
- “Then you put in the flour.”
- “Then put nuts in. I guess there must be some vanilla in there, too…”
- “Then you roll them into little balls. I like ’em small.” Here Marie makes a circular formation with her index finger and thumb that another lady present describes as “about the size of an unshelled walnut.”
- “Then you put them in the pan–they don’t grow. Use parchment paper.”
Bake for “a half hour … You want it so when you pick them up they’re golden on the bottom and cooked through.”
- “Take them out and roll them in powdered sugar. Do it while they’re hot. Do it fast–really fast.”
Then, “once they are cool, do it again.”
- “You have to store them in old tin things–the ones I save from year to year. There are a number of things you can put them in but no–you gotta put them in tins.”
- This recipe makes about seven dozen little cakes, according to Marie, which she wraps up in cellophane with nine other kinds of cookies and gives as gifts each Christmas season.
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