Russian Tea Cakes
Source of Recipe
the Baltimore Sun: 01/22/2003
Recipe Introduction
Yield: Makes 18 to 24 cookies
List of Ingredients
1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 1/2 cups sifted flour
1/4 teaspoon salt
3/4 cup finely chopped pecans
powdered sugar, for rolling
Recipe
Mix butter, confectioners' sugar and vanilla in the bowl of a food processor or blender. Add flour, salt and pecans and blend on low speed. Roll mixture into 1-inch balls in your hands.
Bake on a single ungreased baking sheet in a preheated 350-degree oven for 10 to 12 minutes. Immediately, while hot, roll in powdered sugar (cookies will seem sticky, cool on a wire rack). When cooled, again roll in powdered sugar.
Tester Laura Reiley's comments: "These are classic, melt-in-the-mouth buttery cookies. Since there is no leavening, the resulting cookie is the exact shape and size as what you rolled, so make your balls the size you want the cookies to be.
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