Sunday, July 15, 2012

Russian Tea Cakes

Those are the lone survivors from the batch of Russian tea cakes I made today. Not surprising as I caught husband popping them whole into his mouth—unacceptable, he was admonished. These cookies are so simple but they have an elegant taste and delightful texture. I decided I wanted needed to make them after having one at a cafĂ© the other day. Here's the recipe I used:
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
P.S. Make sure to have butter at room temperature before you begin!

1 comment:

  1. Those cookies look delicious! I have always been quite fond of tea cakes, but I've never tried making them... I'm absolutely putting this recipe on my to-do list! Thanks pretty lady!