Russian Tea Cakes

also called Mexican wedding cookies · Mexican wedding cakes · polvorones · snowball cookies · butterballs

The table

Heat the oven to 400°F (205°C) and line two baking sheets with parchment
2 1/4 cups(280 g)all-purpose flourwhiskstirstirroll into 1-in balls and bake at 400°F for 11 minroll in powdered sugar while warm
1/4 tsp(1.5 g)table salt
1 cup(226 g; softened)unsalted buttercream
1/2 cup(60 g)powdered sugar
1 tsp(5 mL)vanilla extract
3/4 cup(85 g)finely chopped walnuts
1/2 cup(60 g)powdered sugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

Before anything else

2whisk

3cream

5stir

goes in with what step 4 made

7roll in powdered sugar while warm

goes in with what step 6 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 11 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

5 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.

  1. cream

    not timedfrom the start

  2. whisk

    not timedfrom the start

  3. stir

    not timedfrom the start

  4. stir

    not timedfrom the start

  5. roll into 1-in balls and bake at 400°F for 11 min

    11 minwalk away(read off the step)from the start

  6. roll in powdered sugar while warm

    not timed11 min in

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need baking sheets · oven

See how it is written
>> title: Russian Tea Cakes
>> category: Cookies
>> tags: walnuts, butter, powdered sugar, dessert, oven
>> counters: Bakery, Panadería
>> aka: Mexican wedding cookies, Mexican wedding cakes, polvorones, snowball cookies, butterballs
>> servings: 48
>> time: 40 min
>> step.2: cream
>> step.7: roll in powdered sugar while warm

Heat the #oven{} to 400°F (205°C) and line two #baking sheets{} with parchment.

Cream @unsalted butter{1%cup}(226 g; softened) with @powdered sugar{1/2%cup}(60 g) and @vanilla extract{1%tsp}(5 mL).

Whisk @all-purpose flour{2 1/4%cup}(280 g) and @table salt{1/4%tsp}(1.5 g).

Stir @&(~1)dry ingredients{} into @&(~2)creamed butter{}.

Stir @finely chopped walnuts{3/4%cup}(85 g) into @&(~1)dough{}.

Roll @&(~1)dough{} into 1-in balls and bake at 400°F for ~{11%min}.

Roll @&(~1)warm cookies{} in @powdered sugar{1/2%cup}(60 g).