Mexican wedding cookies, also known as Russian tea cakes, are very popular not only in Russia and Mexico, but all around the world. Though these cookies are called wedding cookies, they are mostly eaten around Christmas. The most unique thing about these cookies is that they do not look like cookies at all. They actually look like balls, and that's why they are also called butterballs. If you come across the term Mexican wedding cakes when you are searching for these cookies, then don't get confused as these cookies are also known by this name. The Classic Recipe Ingredients

• 5 cups sifted pastry flour
• 1 pound soft unsalted butter
• Powdered sugar for dusting
• 1 cup powdered sugar
• 2 tbsp vanilla
• 2 cups finely chopped pecans
• 1 tsp salt

Process Preheat the oven to 350 degrees. Now in a mixer, add powdered sugar and butter and beat until fluffy and light, for about 10 - 15 minutes. Then add in pecans, salt, and vanilla. Blend and remove from the mixer. Add in pastry flour by hand but do not mix too much. Form small balls from the dough and place them on a buttered cookie sheet. Bake for about 10 - 12 minutes and set on a wire rack for cooling. Take powdered sugar in a bowl and roll the cookies in it. When cold, place the cookies in airtight containers, if you do not wish to serve them immediately. For the Chocoholic Ingredients

• 1 cup ground pecans
• 1 cup butter, softened
• ¼ cup sweet chocolate, grated
• ⅓ cup confectioners' sugar
• 2 tsp vanilla extract
• ½ cup German sweet chocolate, grated
• 1¾ cups all-purpose flour
• ½ cup confectioners' sugar
• ¾ tsp ground cinnamon
• 1 pinch salt

Process Mix butter and ⅓ confectioners' sugar until fluffy and light and then add vanilla extract. Take a separate bowl and put ground pecans, flour, salt, ½ cup ground chocolate and cinnamon in it and mix well. When mixed well, add the dry ingredients to the creamed mixture. Now wrap the dough in plastic wraps and chill until firm. Preheat the oven to 180 degrees C and start shaping the dough into 1 inch balls, and place them on a non-greased baking sheet. Bake until the cookies are firm. This should take about 15 - 18 minutes and then cool slightly on the baking sheet. For coating, sift ¼ cup of the ground cocoa and ½ cup confectioners' sugar in a bowl. Roll the cookies in this mixture when they are warm. For the Nut haters Ingredients

• 2 eggs
• Cinnamon-sugar mixture
• 1 tbsp crushed whole cinnamon
• 6½ cup flour
• 1 tsp crushed anise seed
• 1 jigger of wine (any kind)
• 1 cup sugar
• 1 lb lard

Process Preheat the oven at 400 degrees F and crush the anise seeds along with the whole cinnamon. Beat sugar and lard and then add in flour, cinnamon, wine, and eggs. Mix well, advisably with hands. Once mixed, take a board and place the dough on it and start rolling out ½ inch thick pieces of any shapes. Now place the pieces on a non-greased cookie sheet and bake for 15 minutes. Bake until the cookies are set, not brown. When baked, remove from the sheet, and roll in a cinnamon and sugar mixture. Allow the cookies to cool. These were some easy recipes, weren't they? You should try these yummy and different looking cookies at least once!