Russian Teacakes

When I started baking Christmas cookies the recipe for Russian Teacakes came from a Betty Crocker cookbook which had been given to me as a gift from our dear friends Lenny and Terry who were our neighbors when we lived in Washington, DC.  I still have the book in my collection (which now numbers over 1500 books!).  It's a bit tattered and stained, but reading it brings back so many wonderful memories.

I always start my holiday cookie baking with these cookies.  You may use any nut you like, walnuts, almonds, hazelnuts (my favorite) or pecans.

Russian Teacakes


1 cup butter at room temperature
½ cup sifted confectioners' sugar
1 teaspoon vanilla
2 ¼ cups flour
¼ teaspoon salt
¾ cup finely chopped nuts

1.  Mix thoroughly butter, sugar and vanilla,
2.  Sift together and stir in the flour and salt.
3.  Mix in the chopped nuts. Chill.
4.  Roll into 1" balls and place on ungreased baking sheet (cookies do not spread).
5.  Bake at 400° 10 to 12 minutes, until set but not brown.
6.  While still warm, roll in confectioners' sugar. Cool. Roll in sugar again.

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