Russian Teacakes
1 cup (2 sticks) butter, slightly softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped walnuts
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Extra powdered sugar for rolling the cookies
Preheat the oven to 350°.
In a mixing bowl, beat the butter until soft. Add the powdered sugar and beat until smooth. Stir in the vanilla, flour and nuts. Mix until smooth.
Shape each piece into 1-inch balls and round in your hand. I like to use my #70 cookie scoop. Place 2-inches apart on ungreased sheet pans, parchment covered sheet pans or a silpat lined pan.
Bake until the bottoms are just barely beginning to show color. Immediately lift the cookies off the sheet pan and roll in powdered sugar. This will melt to form an icing-like coating on the cookie. When the cookies are cool, roll in powdered sugar a second time to cover them.
Yield: Approximately 4 dozen cookies
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Variations
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Replace the vanilla with almond extract and the walnuts with finely ground almonds. Shape into logs or crescents and finish as listed above.
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A Note from Chefmom…
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What cookie recipe collection would be complete without a recipe for Russian Teacakes, or they are also known as Snowballs and Mexican Wedding Cakes. A Christmas classic, little balls of tender, nutty and sweet, all in one bite. They are a personal favorite of mine, and of my family! We can't get enough of them!!!
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Cookie Scoops, bulk parchment paper, sheet pans and many more wonderful kitchen items can be purchases from:
http://www.bridgekitchenware.com
They have a great catalog($3), check it out!!
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