russian tea cakes (cookies)
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!
No Image
prep time
30 Min
cook time
10 Min
method
Bake
yield
Ingredients
- 2 sticks butter, unsalted
- 1/2 cup confectionery sugar, plus more for rolling
- 2 cups all purpose flour
- 2 cups nuts, shelled and chopped (1/2 cup each walnuts, pecans, almonds, hazelnuts)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons cardamom, ground
How To Make russian tea cakes (cookies)
-
Step 1Preheat oven to 350 degrees F.
-
Step 2Line two cookie sheets with parchment paper.
-
Step 3Beat Butter and sugar in bowl of mixer fitted with paddle attachment until smooth.
-
Step 4Add flour, nuts, vanilla and cardamom and continue mixing until a smooth paste forms (refrigerated dough will keep for two weeks).
-
Step 5Form dough into 3/4 inch balls and place on cookie sheets.
-
Step 6Bake for 6 minutes or until edges are lightly browned.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Category:
Other Snacks
Tag:
#Quick & Easy
Tag:
#Heirloom
Method:
Bake
Culture:
American
Ingredient:
Nuts
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes