Russian Tea Cakes
Sometimes, a cookie is so tasty that, even though you've planned to blog about it, you eat all the treats before you have a chance to take pictures.
These cookies fall into that category. (But Jerry let me borrow his photo -- Yay, Cooking By The Seat of My Pants!)
On Saturday night, we had dinner with a few of the HWS students with whom we traveled to Russia. We had a very nice time, and I especially enjoyed the Russian tea cakes Mandi brought along for dessert. They're sandy little cookies, studded with nuts and rolled in powdered sugar. They accompany a cup of hot tea very well, and are an ideal holiday cookie.
Russian Tea Cakes (source)
1 cup butter, room temperature
1/2 cups confectioners' sugar
2 1/4 cups flour, sifted
1 tsp vanilla
3/4 cup walnuts or pecans, finely chopped
confectioners' sugar for rolling
Preheat oven to 400-degrees F.
Cream the butter, adding sugar gradually until light and fluffy. Stir in flour, vanilla, and walnuts or pecans.
Roll between hands into 1-inch balls and place on an ungreased baking sheet.
Bake for 12 to 14 minutes.
Remove from oven and while still warm, roll in confectioners' sugar.
4 comments:
I make something very similar, but use shortening instead of butter. I find that it gives a better texture.
If these look like yours, you're welcome to "borrow" the photo. But only because it's you!
Happy Holidays!
Family favorites here and will be making for Christmas. I wonder why I don't make them at other times?
nothing says Christmas like this cookie...I just see that moon will be making these for me WooHoo!!!
You're one of the few people I have heard also call them that. I grew up with Russian Tea Cakes but everyone else I know calls them Mexican Wedding Cookies.
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