Russian Tea Cakes
By
Sea Sun
@Seasun
12
They used to be my very favorite Christmas cookie when I was a child which is saying a lot since she used to make dozens of different types. I like to think I am passing along the tradition.
I have made one change from her original recipe, although I am sure she would be just as pleased with my version!
These are a definite hit and we usually go through them before Christmas arrives and, consequently, I end up making another double batch!
Enjoy!
Blue Ribbon Recipe
Everyone has tried a version of these cookies during the holiday season. Inhaling powdered sugar while devouring this yummy treat is fun (and a little messy). These are light, buttery and crunchy. The cookie itself isn't overly sweet but the powdered sugar coating is just the right touch. Adding chopped pecans gives the cookie an extra crunch. They are so light and airy, they almost melt in your mouth. These cookies would be perfect for holiday gift-giving or displayed on a dessert table.
Note: These cookies are very delicate and will crumble easily. We ground the pecans in a food processor to make them fine.
Ingredients
-
1 cbutter; at room temperature
-
1 1/2 tspvanilla
-
1/2 cconfectioners' sugar; sifted, plus extra
-
2 call-purpose flour
-
1/4 tspsalt
-
1 cpecans; finely chopped
How to Make Russian Tea Cakes
- Preheat oven to 325 degrees.
- Cream butter in a large mixing bowl. Add the vanilla.
- Gradually add 1/2 cup confectioners' sugar. Beat until light and fluffy.
- Sift the flour. Measure, then sift again with the salt. Add gradually to the butter mixture.
- Add the pecans and mix well.
- Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
- Bake for 20 minutes or until edges are very lightly browned.
- Remove the cookies from the baking sheets. After 5 minutes, roll in powdered sugar while still hot.
- Cool completely and roll again in powdered sugar before serving.
- Store in covered container.
