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
