Christmas Cookies–Russian Teacakes

I’m still writing about Christmas baking!  I’ll get back to writing about writing and other topics after Christmas.

Russian Teacakes

This buttery, melt-in-your-mouth cookie is easy to make.  We have made them for Christmas for many years.  I don’t know how “Russian” they are, except in name, but they sure taste good.  Start by finely chopping 3/4 cup nuts.  I use my Vita-Mix and whir the nuts until they are a mix of powder and small pieces.  I usually use walnuts, but pecans may also be used.

Finely chopped nuts.

Then measure into a mixing bowl 1/2 cup sifted powdered sugar and 1 cup soft butter.

Chop the butter up a little and toss it into the bowl with the sugar.

Add 1 teaspoon vanilla.  Beat well.

Sift 2 & 1/4 cups flour with 1/2 teaspoon salt.  Add to the butter mixture and beat again. Stir in the nuts.

If the dough is sticky, put it into the refrigerator for up to an hour.

This dough is ready for shaping.

Pinch off a small piece of dough and roll it with your hands into a ball about 1-inch in diameter. Place the balls on an ungreased cookie sheet.

Ready to bake.

Bake at 400F for 10 to 12 minutes.  Let cool a little on the sheet.

Put some powdered sugar in a small bowl.

This is for rolling the warm cookies.

While the cookies are still warm, but not hot, dip each cookie, one at a time, into the small bowl of powdered sugar.  Roll it around until it is covered with the sugar.

Coat all sides of the cookie.

Place the cookies on a wire rack to completely cool, then store in an airtight container.  Hmmmm.   Good.

Finished Russian Teacakes. Bet you can't eat just one.


Russian Tea Cakes

1 cup soft butter

1/2 cup powdered sugar

1 teaspoon vanilla

1 & 1/4 cups flour

1/2 teaspoon salt

3/4 cup finely chopped nuts

Cream the butter, sugar and vanilla.  Sift the flour and salt and mix in into the butter mixture.  Stir in the nuts.  Chill the dough for an hour in the refrigerator.

Roll the dough into 1 inch balls.  Place on an ungreased cookie sheet.  Bake at 400F for 10 to 12 minutes.  While still warm, but not hot, roll in powdered sugar.  Cool.  If desired. roll in sugar again.


1 Comment

Filed under Baking, Christmas, Christmas Traditions

One response to “Christmas Cookies–Russian Teacakes

  1. Pingback: Christmas Baking Time–Again | Sue Santore: Writing and Cooking and Sewing, Oh My!

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