cookies seem to have origins from many different countries, but we're
going with the recipe that dates back to 18th century Russia. No matter
where they originated, we know no one can resist the buttery, nutty
recipe we're calling Russian Tea Cakes!
Makes: 3 dozen
What You'll Need:
2 sticks butter, softened
cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup finely chopped pecans
cup confectioners' sugar
What To Do:
Preheat oven to 325 degrees F.
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.
Bake 20 to 25 minutes, or until bottoms of cookies are light golden. Remove to wire racks to cool completely.
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.
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
And when you put these out, be sure to serve them with steaming mugs of our Viennese Coffee!