North Carolina's Russian Tea Balls
I personally have not made these so, Lorraine, if you make them, let us know if they make the state of NC proud.
- 3/4 c
- butter, room temperature
- 1/4 c
- shortening (like crisco), room temperature
- 1 tsp
- vanilla extract
- 2 1/4 c
- all purpose flour
- 1/2 tsp
- 1 to 2 c
- chopped pecans
- 1/2 to 1 c
- powdered sugar for rolling
How to Make North Carolina's Russian Tea Balls
- 1Set out butter several hours before starting. Preheat oven to 375. Sift together the flour and salt and set aside. Cream together the butter and shortening with an electric mixer until well combined (about 2 minutes). Gradually add in flour mixture, combining well using a wooden spoon. Add in vanilla then fold in the chopped nuts.
- 2Make one inch (1") balls and place onto lightly greased cookie sheets (lined with parchment paper or foil for easy clean up) and bake at 375 for 10 to 12 minutes.
- 3While still hot, roll in powdered sugar to coat.
- 4Vivian Edwards credits her grandmother, Vivian Jones, for whom she was named, for this recipe. Years ago Mrs. Jones served her Russian Tea Balls at her bridge parties and they were always well received. Now the mother of four children, including triplets, Vivian Edwards doesn't have a lot of time for baking, but thought she might try to find an opportunity to make her grandmother's special cookies for her youngsters one day soon.