Russian Tea Cakes, one of the many Christmas cookies that are being devoured around Christmas in our family. My Grandma got me started on them, and I have been eating them ever since. What are Russian Tea Cakes you may ask, well, they are little crumbly pecan shortbread type cookies that are rolled in (twice I might add) powdered sugar. These are quite easy to make and evan easier to eat twenty in one sitting. When you are making these, don’t be alarmed by when you add the flour,vanilla and pecans, how crumbly the dough is. This just make for a crumbly cookie that is still able to hold its shape. And also, when you are reading the recipe and you notice how it says 2 Tab. of sugar, don’t be frighted (like i first was reading this recipe) because shortbread type cookies like this are usually not overly sweet in comparison to a sugar cookie. And they are rolled around in two coats of powdered sugar which contributes to the overall sweet taste of them. Lets face it, I am a sucker for desserts. But one of my biggest weaknesses are Christmas cookies. So keep your eyes out for more Christmas cookie recipes, because there are definitely more to come. O, and Merry Christmas!
Russian Tea Cakes
1/2 cup (1 stick) of softened butter
2 Tab. sugar
1 tea. vanilla
1 cup sifted flour
1 cup finely chopped pecans
Preheat oven to 300 degrees fahrenheit. Beat together the sugar and butter until light and fluffy. Add vanilla, flour, and pecans; stir well. Pinch about 1 Tab. of dough and roll into a circle. Place on a ungreased cookie sheet. Bake for 30-35 min. Remove from the oven, and while still warm, roll in powdered sugar. When fully cooled roll again in powdered sugar. Then eat!