I’ve tried four times now to find the proper opening to this entry. Call it a tribute to my feelings for these cookies. Of any sweet in the world, these are the particular combination of flour, sugar, and love that not only make me quiver in anticipation but make me want to dash into the kitchen to sneak one while they’re still too hot to eat. (Not something I recommend. While hot, these little delights are culinary napalm!)
When I was little these cookies were usually reserved for holidays. More than likely, that’s because a single batch would have been demolished by the rest of the household before my mother had a chance to pull the last tray from the oven, and unlike other confections, they’re rather intensive on the baker’s fingers, so were only made when the effort required would achieve the full “Ooooh and Ahhhh” benefits that they deserved.
I’ve mentioned my Aunt Thelma before. She was always a joy to be around, and one of the true matriarchs of my family. For me, these are her legacy. Far more than just a snack, they’re full of memories of family gatherings and laughter, or afternoons sitting across the lunch counter in Thelma’s Kitchen on the Sonoma Plaza listening to my Aunt recant tales of her childhood in Oklahoma.
(Taken in 2000… Thelma is at the far right, next to my Grandfather Grady, Grandma Rosemary and Uncle Butch on the far left.)
I hope that my little version did her proud. Anything less just wouldn’t be right.
Without further ado, I give you Thelma’s Tea Cookies,
Also called Mexican Wedding Cakes or Russian Tea Cakes, this recipe varies from the norm because of a lack of butter in the mixture. The result is the lightest and airiest of all the variations of this treat I have ever had, and one that I’m asked to make quite often.
Really Thelma, you ruined me for any version made with butter, ever!
Thelma's Tea Cookies (Mexican Wedding Cake) Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
48 Serving Size:
1
Amount Per Serving: Calories: 81Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 30mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 1g
What I would have done differently had I thought of it at the time:
Nothing. I would sooner change my family name than change this recipe. It’s one of the definitive recipes of my family, and I intend to teach my kids how to make them as well.
That way I won’t be the only Russell boy that ever got in trouble for mumbling “I didn’t take one!” around a mouthful of crumbling cookie goodness with a face covered in powdered sugar.
Here’s to you, Thelma.
Very cool – I always wondered what Mexican Wedding Cookies were!
Hooray for Aunt Thelma! I love Mexican Wedding Cookies — I used to think they were on the dry side, but I’ve come to appreciate the melt-in-your-mouth powdered sugar flavor.
Shawnda,
Give ’em a go! Just have a glass of milk or cup of coffee handy ;)
Lydia,
I think that’s precisely “why” I love ’em so much. they’re not the sweetest thing I’ve ever eaten, but rather a subtle combination of flavors that you appreciate a bit at a time. first the blast of sugar, then the taste and texture of the flour and finally the nuts take over… Ahhhh, I gotta make more!
Jerry,
Would you recommend toasting the walnuts or pecans or do you prefer them untoasted?
That is completely up to your preference. If you like them roasted, then by all means, roast them!
You are correct about these cookies. This recipe has been in the family for as long as I can remember and it wouldn’t be Christmas without them. We called them Mexican Wedding Rings and I don’t have a clue because they are balls, not rings.
like sister moon said……these cookies are a family favorite. She better be greeting me at the airport with a tray a these cookies for Chritmas. I have never seen a recipe with shortening tho. They melt in your mouth that’s how I describe them.
moon,
Call ’em what you want, they’re fantastic and I’ll be making them in the next few days myself. They were always at our Christmas table and if I have anything to say about it, they always will be.
doodles,
Try them with the shortening. Trust me, it’s a difference that will have your head reeling. Since you’re used to the butter-based versions, let me warn you. with a shortening base there is no buttery flavor at all, but the texture is far lighter.
Most probably the reason that most of my familie’s recipes call for shortening is that my grandparents were all dust-bowl era. butter was difficult to come by at the time, shortening was not.
Mexican Catering,
I think she would be honored. I used to eat them in her restaurant when I was a kid. They were my favorite!
I just wanted to leave a note to say ” Thank You! ” for sharing this recipe. This is my first attempt at making these cookies, and I’m so glad I did. At first, I was debating whether or not to try this version, or the all butter version, or the half butter half shortening version. This recipe is definitely a winner! For anyone who happens to stumble upon this site – MAKE THESE COOKIES! They are sooo melt-in-your-mouth yummy!
Thanks, very interesting. Actually,I was born in Russia in 1960s but my parents fled and came here in Britain. Truthfully, I didnt really care much about my russian past until my mum died recently, now I’ve been trying to find out as much as I can. Seemed like food culture was as good a place as any to start ! You dont generally hear much about russian cooking do you? Anyway, I found a lot of russian recipes here that your readers might be interested in too.
What a simple and great recipe. I love it. Some times less is more and as you have shown yet again with this amazing dish that statement hold true.
They sound so yummy can’t wait to try them!!