amaretto russian tea cakes with almonds
(2 ratings)
These are one of the most popular Christmas cookies out there! Whether you call them Russian Tea Cakes or Mexican Wedding Cakes, they are all wonderful! A tender round cookie filled with nuts and usually double-rolled in powdered suagr. Pure heaven!! A holiday cookie tray wouldn't be the same without them! :D (photo from bing images)
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(2 ratings)
yield
serving(s)
prep time
45 Min
cook time
10 Min
Ingredients For amaretto russian tea cakes with almonds
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1 cupbutter, do not sub
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1/2 cuppowdered sugar
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1 Tbl.amaretto liqueur
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1 tsp.vanilla
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1 tsp.almond extract
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2 1/4 cupsflour
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1/4 cupsweetened flaked coconut, packed
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3/4 cupfinely chopped almonds
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1/4 tsp.salt
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powdered sugar, enough to double-roll
How To Make amaretto russian tea cakes with almonds
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1Heat oven to 400ºF. Mix butter, 1/2 cup powdered sugar, amaretto and the vanilla and almond extract in large bowl. Stir in flour, coconut, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. When cool, roll in powdered sugar again. Store in airtight container. Makes 2 1/2-3 dozen depending on size. This last time I made them, I got 33 cookies.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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