Tuesday, December 11, 2007

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.


Jerry said...

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!

Deborah Eley De Bono said...

Family favorites here and will be making for Christmas. I wonder why I don't make them at other times?

barb said...

nothing says Christmas like this cookie...I just see that moon will be making these for me WooHoo!!!

Peabody said...

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.