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

Ingredients:

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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How about a winning recipe for crab cakes?

Yes, here is our well tested CHESAPEAKE BAY CRAB CAKES recipe from our years in Virginia Beach....Enjoy!


1    lb.  backfin crabmeat
4    T fine, dry breadcrumbs
2    T finely chopped parsley
I cup mayonnaise
I t Worcestershire Sauce
4    T red pepper, finely chopped and sautéed in 1 T butter until softened
1    T lemon juice
6    drops Tabasco, or to taste
1 ½ t Old Bay seasoning


Fold together gently crabmeat, breadcrumbs and parsley
Mix remaining ingredients in a separate bowl.  
Fold gently into crabmeat mixture.
Form into 6 cakes and broil for 5 to 7 minutes on each side or until nicely browned.

(Leftovers reheat beautifully and they can be frozen)

 If you prefer a fried cake, dredge them in Panko breadcrumbs and fry in a little vegetable oil and butter, finish heating in the oven!  The Old Bay seasoning has some heat and you can certainly adjust that to taste.