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Monday, December 12, 2011

Russian Tea Cakes

It's beginning to look alot like Christmas around here. The cookie of the week blog will be a little more active, at least for a bit.

Russian Tea Cakes
2 cups soft butter
1 cup sifted powdered sugar
2 teaspoons vanilla
4 1/2 cups flour
1/2 teaspoon salt
1 1/2 cups chopped walnuts
Powdered sugar for rolling

In a the bowl of a mixer, cream together the butter, powdered sugar and vanilla.  In another bowl, blend together the salt and flour.  Add flour mixture to butter mixture with the walnuts.  Turn dough out onto plastic wrap. Wrap well, and chill at least 2 hours if not over night.

I used the smallish medium scoop to make the tablespoon sized balls.  The dough is very stiff, so it is hard to scoop. 

Bake at 400 for about 12 minutes or until very lightly browned on the edges .  Cool for about 4 minutes, then do their first roll in powdered sugar. Let them cool completely and roll in powdered sugar again.  They freeze well.
Makes 68 cookies
This is the how the recipe looks in my book.

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