Also known as Mexican wedding cakes, these have been traditional in my family since before I was born. They kind of 'poof' in your mouth in a cloud of sugary, buttery heaven. There is a picture of me on my first Christmas, four months old, with powdered sugar on my head while my dad is eating one of them :-)
Russian Tea Cakes
Mix thoroughyly:
1 cup butter
1/2 cup sifted confectioner's sugar (I use the bagged sugar which doesn't really require sifting anymore)
1 teaspoon vanilla
Sift together and stir in:
2/4 cup finely chopped nuts (I have used walnuts and pecans)
Chill dough. Roll into 1" balls. Place 2 1/2 inches apart on ungreased baking sheet. Bake until set but not brown. While still warm, roll in confectioner's sugar. Cool. Roll in confectioner's sugar again.
Temp: 400F
Time: 10-12 minutes
Amount: approx 4 dozen
Russian Tea Cakes
Mix thoroughyly:
1 cup butter
1/2 cup sifted confectioner's sugar (I use the bagged sugar which doesn't really require sifting anymore)
1 teaspoon vanilla
Sift together and stir in:
2/4 cup finely chopped nuts (I have used walnuts and pecans)
Chill dough. Roll into 1" balls. Place 2 1/2 inches apart on ungreased baking sheet. Bake until set but not brown. While still warm, roll in confectioner's sugar. Cool. Roll in confectioner's sugar again.
Temp: 400F
Time: 10-12 minutes
Amount: approx 4 dozen
2 comments:
This is really the same recipe I use for my Christmas crescents. As a matter of fact, I got the recipe from my paternal grandmother and it was called Russian tea cakes! My mom made the crescent shape for Christmas when I was a little girl, freethinker that she is :-) You have to send me some...my mouth is watering!
Sounds like my mom's "nut ball" recipe. I make them every year--they are Jose's favorite.
I know you treasure that photograph. You need to do a scrapbook page with it and tell the story and include the recipe.
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