I love the combination of nuttiness and sweetness while eating Russian Tea Cakes. The cookies just melt in your mouth.
1 cup butter/margarine, softened
½ cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
2¼ cups flour
¼ teaspoon salt
¾ cup pecans (dust/sand-like)
Powdered sugar
Heat oven to 400. In large mixing bowl, combine butter, ½ cup sugar, and extracts. Beat at medium speed with electric mixer until light and fluffy. Add flour and salt. Beat at low speed until soft dough forms. Stir in pecans. Shape into 1” balls. Place balls 2” apart on ungreased cookie sheets. Bake 10-12 minutes or until set. Immediately roll cookies in powdered sugar before storing.
Yields: 3 1/2 dozen
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