Russian Tea Cakes
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!
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. The Test Kitchen
1 cbutter; at room temperature
1 1/2 tspvanilla
1/2 cconfectioners' sugar; sifted, plus extra
2 call-purpose flour
1 cpecans; finely chopped
How to Make Russian Tea Cakes
- Preheat oven to 325 degrees.