Russian Tea Cookies
Yields 36–48 cookies
- 1 cup / 250 ml butter
- ½ cup / 125 ml powdered sugar, plus additional for coating cookies
- 1 teaspoon / 5 ml vanilla
- 2½ cups / 625 ml sifted flour
- ¼ teaspoon / 1 ml salt
- ¾ cup / 175 ml nuts, finely chopped
- Cream butter and sugar.
- Add vanilla, sifted flour, salt, and nuts. Mix well.
- Form into small balls.
- Place on an ungreased cookie sheet. If you want, you can flatten them a bit.
- Bake in a preheated 400° F / 205° C oven for 11–14 minutes, or until bottoms are lightly browned.
- While still warm, roll in powdered sugar.
- After cool, roll again in powdered sugar.
Russian tea cookies are a family favorite. They melt in your mouth. I like to make them small enough so that they can be eaten in one bite. They make a very nice cookie for formal teas. They are also a great choice for Christmas, as they look like snowballs.
TIP: If you make smaller balls, watch the bake time carefully, as they will be done sooner.
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Excerpt and recipe from Bread for the Journey: Meditations and Recipes to Nourish the Soul by the Mennonite Girls Can Cook! Used by permission. © 2016 Herald Press.
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