This year's Xmas cookies

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posted on Dec, 4 2003 @ 10:37 PM
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Just made my "test batch" for this year's cookies.
Easy to make and really really tasty (tho not as tasty as something called "anzac biccies" according to OzChris & Kano...)

Russian Tea Cakes

1 cup (2 sticks) softened butter
1/2 cup sifted confectioners' (powdered) sugar
1 t Vanilla
2 1/4 cups sifted all-purpose flour
1/4 t salt
3/4 c pecans, finely chopped
Extra sifted confectioner's sugar for covering cookies

Mix the butter, confectioner's sugar, and vanilla thoroughly together on medium speed until fluffy.
Mix in the flour and salt, in batches, on low speed. The dough will look crumbly. It's supposed to.
Stir in the pecans by hand.

Chill dough for an hour or two. Roll into 1 inch balls and place on lightly buttered baking sheet (cookies do not spread).
Bake at 400 degrees until set, about 9 minues. The tops should have just the slightest bit of brown to them.
Let rest for 5 minutes on the baking sheet.
While still warm, roll in confectioner's sugar. Cool on wire racks. Roll in sugar again.
Makes 4 dozen cookies.

Double the batch, they'll go quick.
Enjoy!




posted on Dec, 4 2003 @ 11:57 PM
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They sound Yum Banshee!

Are they similar in taste to 'shortbread '?

I'll try them!
Thanks!




posted on Dec, 5 2003 @ 12:05 AM
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Originally posted by helen670
They sound Yum Banshee!

Are they similar in taste to 'shortbread '?

I'll try them!
Thanks!



Kind of, Helen. They've got the buttery taste & a similar texture. A little sweeter, and nutty.
They're real good for potlucks or cookie parties because one batch yields so many cookies. I made a variation of these a few years ago and went overboard....wound up with 20 dozen cookies!


-B.



posted on Dec, 5 2003 @ 12:15 AM
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lol....I tend to go overboard with recipe's !

I use more ingredients then the actual recipe states and end up with alot more then i'm suppose to have!
But it's better then what you buy out ,coz you know what you put into them!

I remember making similar cookies and buttered the baking pan, and the cookies all spread and stuck together to form a big cookie!

Now I leave space in the pan and dust the pan with flour(only a small amount)and they come out nice!

helen......



posted on Dec, 5 2003 @ 12:38 AM
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Psssst.

Banshee

They're Russian. Don't forget the vodka!

(Throw in some dark rum and brandy for good measure too).

Nice recipe, thanks!



BTW

Anzac Biscuits = flour, oats, butter, heaps of golden syrup (molasses base) - a completely different hi fat hi-cal experience.



posted on Dec, 5 2003 @ 01:02 AM
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Originally posted by MaskedAvatar
Psssst.

Banshee

They're Russian. Don't forget the vodka!

How can I forget vodka?
ATS drives me to drink.
But it don't go in the cookies.

Maybe with the cookies when you see how much flour got on your favorite sweater.

I owe you a u2u, MA, I know.

-B.



posted on Dec, 7 2003 @ 07:28 AM
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Finally! Someone who calls them the right thing!!!

I've seen them in grocery stores lately (can't remember what they call them), but when I mention Russian Tea Cakes, people look at me like I'm from Mars, hehe...

Sounds like a great recipe for them. For me, it just doesn't feel like the holidays without them....(and a big cup of Swiss Mocha....
)



posted on Dec, 7 2003 @ 01:38 PM
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YUMMY Russian Tea cakes! I have some waiting to be eaten now. I recommend trying walnuts in place of the pecans.

-JAH





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