Favorite Holiday Cookie

When the holiday shopping is done it’s time to start making holiday treats. First on my list is always Russian Tea Cakes, Dennis’ favorite cookie. Because this cookie is a type of shortbread that requires lots of butter, I make it only in December. If I made it all year ‘round, Dennis would get tubby. I made Russian Tea Cakes only yesterday. Today almost half of them have vanished, although he’s not entirely to blame for that. 

This cookie is not only delicious but also very easy to make if you have an electric mixer. A cookie scoop is helpful, too–the kind that looks like a miniature ice cream scoop.

The cookies don’t expand much, so they can be very close together. The entire recipe fits onto one of my cookie sheets. That's the cookie scoop beside the pan.

Russian Tea Cakes

Mix thoroughly...

            1 cup soft butter

            ½ cup powdered sugar

            1 teaspoon vanilla

Sift together and stir in...

            2¼ cups flour

            ¼ teaspoon salt

Mix in...

            ¾ cup finely chopped nuts

Using a cookie scoop, drop the dough onto an ungreased cookie sheet. (If you don’t have a scoop, roll the dough 1 teaspoonful  at a time into balls between your palms.)

Bake the cookies for 12 to 14 minutes at 375º. The cookies should not brown, so keep an eye on them. Remove the cookies to a cooling rack.

Using a sugar shaker, dust them liberally with powdered sugar.

I always use pecans, but the cookies are good with almonds, too, especially if you add a bit of almond extract.

Next up: English Toffee.

Copyright 2012 by Shirley Domer