"Lovely little cookies that are perfect for formal parties." — Emma Radovich
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2 1/4 cups
confectioners' sugar for decoration
I've made these every year for Christmas ever since I was a teenager. They are so delicious and look beautiful on a cookie tray. My suggestions are that you will need more powdered sugar than stated. Put a few of the hot cookies at a time into a paper bag with the sugar in, shake gently to coat, remove and set aside on a rack to cool. The first coating with sugar will get soft from the heat, then when they are completely cooled, coat again and the sugar will adhere to the first coating making the outside nice and white.
The taste was OK but she forgot the DIRECTIONS!. You can't just combine the ingredients. The butter and conf sugar need to be combined first and the flour needs to be sifted.
This is one of my favorite Christmas cookies. I have used this recipe for several years and find that these come out wonderfully when following the recipe exactly. Very buttery and delicious. I place the cooking rack a bit higher in the oven to avoid overcooking the bottoms of the cookies though.
This time I chopped the nuts with a mini chopper and mixed dough with mixer instead of by hand. The recipe makes up quickly. Tip-Dip cookies into your sugar-filled cupped hand for final coating. This way they all turn out evenly coated and equally pretty.
I found that at my altitude, they only needed 10 minutes instead of 15. Unless my balls were a bit small. But I used a metal bowl to chill it, to keep it cooler longer, and found that I over chilled and had to use my hand warmth to get the dough to roll up. Also, don't leave the hot balls in the powdered sugar too long or the sugar starts to become frosting and then there's a mess! But I had never made anything like them before, and I learned a bunch. They are also very tasty and easy once you get the hang of it.
This is the same recipe my Grandmother showed me. Extra bonus, for the second coating you can roll the cookies in colored sugar for a festive look and they still taste great.
Emma, good job hunting this recipe! These cookies are in fact THE ORIGINAL Russian Teacakes. I have a hand written copy in my hand as we speak. Here's the way the "holy grail" (hahahaha!)has been handed down all these years to me: 1. Don't over chill them. About thirty minutes is good. 2. Don't make them too big. These are supposed to be dainty cookies. 3. These cookies don't spread, so you can add a few more than normal. Also, unless you have a convection oven, don't try to put more than one sheet in your oven. 4. Bake these cookies until they are just barely turning golden on the bottom, because they will continue to cook on the sheet. These cookies should be "tender", and melt in your mouth. Not crunchy. 5. Because you have left them till they are just barely golden on the bottom, do not, repeat, do not move them from the sheet until they are almost completely cool, or they will fall apart. 6. This is the tricky part. You need to roll? toss? dust? them in the powdered sugar without busting them. I was shown to do it in a bowl about half full of podered sugar, one at a time, cradling them in my fingers, back and forth. (I know, sounds crazy!) Ok, I'll stop yacking now! Again, thanks for posting THE ORIGINAL recipe!
Great, Classic Cookies. Everyone's favorite. Make them for Christmas the traditional way, or if you can't wait that long, shape them like easter eggs. (see picture I submitted) Always a hit. note: you must use REAL butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Russian Tea Cakes III
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 92
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