Russian Tea Cakes

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This recipe for Russian Tea Cakes comes from my mother who simply put is a saint, and it especially shows at Christmas time. Every year since forever all the women in my family who can, come together and set aside a weekend in December to become Keebler elves. We make approximately 25-30 different cookies, treats, candies, bars and fudges. We then separate all the goodies out equally and each take a variety home. You’d think that is it, but nope! My mother then re-bakes almost every single last one of them again to make up large goodie boxes or plates for my father’s work (even after he retired), the fire department, my in-laws, family friends, and neighbors. She basically continually bakes for about eight full days every year after Thanksgiving to bring cheer and joy to others.

Since I was old enough to help I was apart of this tradition, that is until the Army took us too far away to make it home each year. I do still get to participate with my entire family every couple of years, but now that I have 4 daughters of my own we have our own mini Keebler elves house that we start right after thanksgiving as well. Together, we make about 12-15 different treats each year to share with our friends, neighbors, and the Soldiers in my husband’s unit. We always cherish those years my daughters and I could participate back home in Wisconsin or when my mother is able to visit and help us carry on our tradition wherever the Army has stationed us that year.

I look forward to sharing with all of you the many different recipes we make each Christmas season so that you too may bring some extra cheer and joy to your family and friends this year.

This first one for Russian Tea Cakes is my husband’s favorite that I make at every year. In fact, his love for these are so strong that we now call them “Daddy’s cookies” in our house.

Ingredients:

• 1 cup softened butter
• 6 Tbsp powdered sugar
• 1 1/2 tsp. vanilla extract
• 2 cups flour
• 1/2 tsp salt
• 1 cup chopped nuts (I prefer to use walnuts)
• additional powered sugar for tossing the baked cookies in

Directions:

Mix together the softened butter, powdered sugar, and vanilla extract in one bowl. In a separate bowl mix the flour, salt, and chopped nuts.

Next, blend both bowls together and mix in the nuts.

Preheat oven to 350ºF.

Using a cookie scoop or your hands hands, roll 1″ balls of dough and place onto a baking sheet about 2 inches apart.

Proceed to bake the cookies for 10 minutes and allow them to sit cooling on the pan for an additional 2 minutes before tossing into powered sugar, coating them completely. Place onto a cooling rack for 10 minutes and then toss them in powdered sugar one last time.