One thing I love about Christmastime is certain cookies that you just have to have. You know, the ones that “make” Christmas, like Russian Tea Cakes (or Mexican Wedding Cakes or Snowball cookies … there are so many names for these little delights!)
My daughter and I made these a few weeks back and let me share with you my secret ingredient. I love adding 1 teaspoon of maple extract.
In honor of Christmas, remembering my childhood and that fact that my mom never missed a year of making these (or if she did, my Aunt Barb made them), I want to share with you my Russian Tea Cake recipe today!
Russian Tea Cakes
(with a hint of Maple)
1 1/2 cups butter
2/3 cup powder sugar
1 tsp. vanilla extract
1 tsp. maple extract
4 cups flour
2 cups finely chopped walnuts or pecans
Powdered sugar, sifted
2 Tbsp. ice water
Turn oven on to 300 degrees. Cream the butter. Beat in the powdered sugar and vanilla and maple. Work in the flour and ice water. Knead in the nuts. Shape and roll into balls.
Bake on well greased cookie sheets. (You can place a pecan or walnut half on top before baking.) Bake for 30-35 minutes.
Roll in sifted powdered sugar while hot. Cool and roll again in the powdered sugar.
I think by now, everyone is “cookied out” in blogland, but even if that’s the case, I bet as Christmas Eve rolls around, we’ll be having some friends knocking at our doors with a plate of fresh cookies, cake, or bread.
I may just have to have some plates of my Russian Christmas Tea Cakes ready to reciprocate.
What is your favorite Christmas cookie?
So happy to announce the winner of the Wild Wool scarf … who is going to be so happy and cozy and warm. The winner is Tracie B from T-Takes! Congrats, Tracie!