Russian Teacakes, Mexican Wedding Cakes, Sandies, I call them delicious

Russian Teacakes are another of my mom’s Christmas Holiday Coffee cookie recipes.  I love these delicious little cookies that can be a mess to eat.  That is why I also like to dip the bottoms in melted chocolate.  It helps to contain the confectioner sugar and adds a little bit of chocolate to the flavor.

Teacakes 3

Russian Teacakes

1/2 c sifted confectioners’ sugar

1 t vanilla

2 1/2 c flour, use dipping method to measure

1/4 t salt

1 c unsalted butter

3/4 c nuts, finely chopped

Cream together the butter, sugar, and vanilla until thoroughly combined.  Stir together the flour and salt and them mix into the butter and sugar.  Mix until just combined.  Stir in the nuts.

Teacakes 1

Portion the dough into 1 inch round balls.  Place on an ungreased baking sheet (the cookies do no spread) and refrigerate.  Heat oven to 400 degrees F.  Bake the cookies for 10 to 12 minutes or until set – do not brown.  Remove from the oven and immediately roll in additional confectioners’ sugar.

Teacake 2

Allow to cool completely then roll in the confectioners’ sugar again.  At this point, I like to dip them in melted chocolate and sometimes dip the bottom of the melted chocolate in chopped nuts again.  This is optional – just another way to serve these wonderful little Christmas cookies!

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