russian tea cakes (cookies)
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These dry but oh-so-tasty delights are a holiday treat. It's been several years since I made these because I lost the recipe yet the family still begs for them. Now that I'm packing for a major downsizing move, it has been found and will be a Thanksgiving surprise. I suspect that the family will demand them for Christmas, too! Too bad that by Christmas the kitchen will be boxed for the January 1st move!
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prep time
30 Min
cook time
10 Min
method
Bake
Ingredients For russian tea cakes (cookies)
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2 stickbutter, unsalted
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1/2 cconfectionery sugar, plus more for rolling
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2 call purpose flour
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2 cnuts, shelled and chopped (1/2 cup each walnuts, pecans, almonds, hazelnuts)
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1 tspvanilla extract
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1/4 tspsalt
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2 tspcardamom, ground
How To Make russian tea cakes (cookies)
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1Preheat oven to 350 degrees F.
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2Line two cookie sheets with parchment paper.
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3Beat Butter and sugar in bowl of mixer fitted with paddle attachment until smooth.
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4Add flour, nuts, vanilla and cardamom and continue mixing until a smooth paste forms (refrigerated dough will keep for two weeks).
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5Form dough into 3/4 inch balls and place on cookie sheets.
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6Bake for 6 minutes or until edges are lightly browned.
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7While cookies are still hot from the oven, roll then in a dish of confectionary sugar. Cool on a rack. Store cooled cookies wrapped in plastic in an air tight container.
- 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!
Categories & Tags for Russian Tea Cakes (Cookies):
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