Russian Tea Cakes
Does anyone really get tired of cookies? I don’t think so. If you haven’t caught on yet, this month is Christmas cookie month. So many new recipes to share with you – this one being an old recipe that’s tried and true. This is my mom’s favorite recipe for Russian tea cakes, a cookie that she makes every Christmas. It comes directly from her treasured Betty Crocker cookbook with just a few tweaks. Using powdered sugar is key as that gives the recipe its soft but dense goodness.
Happy Thursday and thanks for following along!
RUSSIAN TEA CAKES
INGREDIENTS
2 sticks butter, softened
1/2 c powdered sugar
1 tsp vanilla
2 1/4 c flour
3/4 c processed (or finely chopped) pecans
1/4 tsp salt
powdered sugar
DIRECTIONS
In a large bowl, mix together butter, sugar, and vanilla. Add in flour, pecans, and salt and mix until dough forms. Form dough into balls and place on ungreased cookie sheet 1 inch apart. Bake in preheated 400F oven for 10 minutes or until light golden brown.
Remove from oven and roll balls in powdered sugar. Cool. Roll in sugar again.
*Recipe taken from here
