Sunday, December 23, 2012

Russian Tea Cakes

I am so sorry I've kind of taken a little leave of absence.  I've been running around like a chicken with my head cut off since about Thanksgiving so I've been seriously slacking.  

I hope everyone out there is having a wonderful holiday spent with friends, family, and if you're exceptionally lucky...pooches in the snow for the very first time.

She always keeps that one foot up.  The rest...they can get snowy but this one?  This one I gotta keep dry.

After a few attempts to eat it...she realized that she absolutely loves the snow.  

Speaking of my family these cookies were always known as Russian Tea Cakes, but I know a lot of other people call them Snowballs, or Mexican Wedding Cookies, etc.  

They are covered with powdered sugar, filled with nuts, and kind of just melt in your mouth and remind you of a buttery delightful Christmas.

Russian Tea Cakes
(adapted from Betty Crocker)

1 cup butter softened
1/2 cup powdered sugar
1 1/2 tsp almond extract
2 1/4 cups all-purpose flour
3/4 cup finely chopped pecans
1/4 tsp salt
Powdered sugar for dusting

Preheat oven to 400.

Cream together butter, 1/2 cup powdered sugar, and almond extract in the bowl of a stand mixer.  Stir in sifted flour, nuts, and salt until the dough starts to hold together.  (At this point the dough is like pie should be able to press dough into balls that hold their shape, but if the dough is too crumbly, add a very little warm water at a time until you can press the crumbs together into balls.)

Shape the dough into 1 inch balls and place on an ungreased cookie sheet. 

Bake 10 to 12 minutes or until set but not browned.  The bottoms should be golden.  Remove from cookie sheet.  Cool about 2 minutes on a wire rack before rolling in additional powdered sugar.  If desired, reroll.

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