DAY 4: Russian Teacakes
These are a nostalgic cookie for me. My mom made these for Christmas EVERY year, and we ALWAYS got to help rolls the balls of dough in the colored sugar.
The real reason I am doing a “best of” series this year is so that I can go back and look at pictures of my littles who are not so little anymore. And how they liked to help in the kitchen, just like I did as a child. They still like to cook, but are much more independent now. (This one just started high school.) Photo circa 2009:
These are also called Mexican Wedding Cookies, but those usually only come rolled in white powdered sugar. We love the festive colors of Christmas.
Rows of cooling cookies just make me happy!
ORIGINAL BLOG POST (2009): Russian Tea Cakes
RECIPE:
Russian Tea Cakes
1 cup butter, softened
½ cup powdered sugar
1 tsp vanilla
¼ tsp salt
2 ¼ cups flour
¾ cup finely chopped pecans
Red & Green granulated sugar or Powdered sugar
Preheat oven to 350°F.
Beat butter, sugar, vanilla, and salt on low speed of a mixer for 1 minute. Add flour; mix just until combined. Stir in nuts. Roll into 1” balls. If using colored sugar, roll balls in sugar and place on ungreased cookie sheets.
Bake for 9-11 minutes, until firm to touch, but not brown. If using powdered sugar instead of color sugar, roll cooked cookies in powdered sugar while still warm.
Makes 5-6 dozen cookies
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Our cookie tray needed a little color and I knew these would be perfect. I didn’t have any pecans on hand so I made it without. They were still so tasty but I know I need to grab some pecans and make these again.
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