Tuesday, August 14, 2012

Russian Tea Cakes

This is for Chastity Bush, because I couldn't find tea cakes that were exactly the same.

1 cup butter
1/2 cup powdered sugar
2 cups sifted flour
1 cup pecans, finely chopped (or your choice if nuts but I use pecans)
1 teaspoon of vanilla
         Additional powdered sugar for coating.

Preheat oven to 300 degrees.

Cream butter and powdered sugar together until fluffy. Gradually mix in flour, nuts and vanilla until completely blended. Roll dough with fingers into cherry sized balls (mine always end up being bigger, though). Bake on greased cookie sheet for about 30 minutes or until faintly golden.

Allow to cool slightly then roll in powdered sugar to coat (I like to do them twice). Store between layers of wax paper.

2 comments:

chastitybush said...

Thank you! They sound amazing!

Honoria Ravena said...

You're welcome! They're one of my favorites. And I don't know why. They're basically a crunchy sugar cookie coated in more sugar, but they're just really good.