Wednesday, March 5, 2014

Russian Teacakes

So a Russian tea cake is also known as a Mexican wedding cake cookie.  They are a drier cookie and basically are made of butter, flour and walnuts or pecans that are chopped finely.  The dough is rolled into balls cooked and then rolled into powder sugar while still warm.

The recipe I like to use is below, the above cookies actually used half butter/half crisco because I used a different recipe then normal they weren't as dry and crumbly but butter gives a better overall richness to the cookie.

1 cup butter
1/2 cup powdered sugar
2 1/4 cups All purpose flour
3/4 cup finely chopped nuts
1/4 tsp salt
Powdered sugar for rolling cookies in

Heat oven to 400 degrees F.

Mix butter, 1/2 cup powdered sugar and vanilla in large bowl, stir in flour, nuts and salt until dough holds together.

Shape dough into 1 inch balls.  Place about 1 inch apart on ungreased cookie sheet.

Bake 10-12 minutes or until set but not brown.  Remove from cookie sheet.  Cool slightly on wire rack.
Roll warm cookies in powdered sugar, cool on wired rack,  roll in powdered sugar again.  

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