The Russian Tea Cakes are a cookie that we only almost always only make at christmas time for a cookie exchange. Now these things are messy! Also a little time consuming but not too bad…it’s just the chilling part. It’s like a shortbread ball cookie rolled in powdered sugar. They too are awesome!
Below I have posted Pics that I took the last time I was was making them and the recipie. I also have the recipe and a pics of the fudge puddles.
Russian Tea Cakes
Prep Time: 1 hour 0 minTotal Time: 1 hour 15 minMakes: 4 dozen cookies
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar for Rolling
1. Heat oven to 400ºF.2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
recipe can also be found and printed here
Typically I chill them in the fridge for a few hours but when I made them it was cold enough to chill them outside in the garage
The bottom one’s were done and I was taking them out.
The top ones are just going in.
This is what they look like finished. This is not my pic because I was busy making more and then getting ready to go to g-ma’s that I forgot to take pics of mine.
Fudge Puddles– My FAVORITE!!
24 ServingsPrep: 25 min. Bake: 20 min./batch
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup (6 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
In a large bowl, cream the butter, peanut butter and sugars. Beat in
egg and vanilla. Combine the flour, baking soda and salt Gradually
add to creamed mixture. Chill for 1 hour.
Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin
tins. Bake at 325° for 14-16 minutes or until lightly browned.
Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep