SAS — Russian Tea Cakes & Fudge Puddles

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.  

Chill

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

Ingredients

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup packed light brown sugar

1 egg

1/2 teaspoon vanilla extract

1-1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

FUDGE FILLING:

1 cup milk chocolate chips

1 cup (6 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

Chopped peanuts

Directions

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

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