36°F
Sponsored by

Howard Test Kitchen 2/12/14

Russian Tea Cakes

Makes: 3 dozen

 

Cooking Time: 20 min

 
What You'll Need:
  • 2 sticks butter,  softened
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla  extract
  • 2 teaspoons water
  • 2 cups all-purpose flour
  • 1 cup finely chopped  pecans
  • 1/2 cup confectioners'  sugar
 
What To Do:
  1. Preheat oven to 325 degrees F.
     
  2. In a large bowl with an electric mixer, cream butter and granulated sugar  until fluffy. Add vanilla and water; beat well. With a spoon, stir in flour and  pecans. Shape into 1-inch balls and place about 1 inch apart on ungreased  cookie sheets.
     
  3. Bake 20 to 25 minutes, or until bottoms of cookies are light golden.  Remove to wire racks to cool completely.
     
  4. Place confectioners' sugar in a resealable plastic storage bag; add a few  cookies at a time and shake until completely coated. Store in an airtight  container until ready to serve.


Note
  • These are perfect to make and keep on hand for drop-in company, since  they'll stay fresh for a couple of weeks if stored in an airtight container.
     
  • And when you put these out, be sure to serve them with steaming mugs of  our Viennese  Coffee!
Page: [[$index + 1]]
comments powered by Disqus