Russian Tea Cookies

Russian Tea Cookies or Mexican Wedding Cookies or Snowball Nut Cookies, as they are known in my house, are a dead simple cookie to make. Buttery, crumbly, nutty and sweet, they pair perfectly with a cup of tea. You can use walnuts or pecans; growing up we always used pecans so I tend to use them when I make this recipe but I have been known to dabble with walnuts.

These are easy to make in advance and freeze fully baked; I have been known to devour them still-frozen. Enjoy!

Ingredients:

1 cup butter, softened

½ cup powdered sugar

1 teaspoon vanilla

2 ¼ cups all-purpose flour

¾ cup finely chopped pecans

¼ salt

Powdered sugar, for rolling

Method:

Preheat the oven to 400 degrees F.

Beat together the butter, sugar, and vanilla in a bowl. Stir in the flour, salt and nuts until the dough holds together.

Shape the dough into 1 inch balls. Place about 1 inch apart on a parchment lined cookie sheet.

Bake for 10 to 12 minutes until set but not brown. Remove from the cookie sheet and cool until you can handle them on a wire rack. Roll them in powdered sugar and cool completely on a wire rack, then roll in powdered sugar again!

Comments

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Almond Christmas Cookies

I have taken quite a long hiatus from this blog- we have been building the barn and bought my two horses, Cowboy and Sven home, and I have passed all my doctoral comps and orals (for my musical arts in vocal performance degree- I am not going to be a medical doctor).... It is my favorite time of the year- that narrow slice between Thanksgiving and Christmas. As a singer, teacher, and student, it is an incredibly busy time of year, but I love making time in the kitchen. Happily, these almond cookies are very easy to make, and even easier to clean up after. And almond is my favorite flavor for a sweet treat, especially paired with a sweet vanilla glaze. Enjoy! Ingredients: Cookies: 8 tablespoons softened butter 3 large eggs, room temp 2 1/4 all-purpose flour 2 teaspoons baking powder 1/2 cup granulated sugar 1/2 teaspoon salt 2 teaspoons almond extract Glaze: 1 1/3 cup powdered sugar 3 tablespoons whole milk 1/2 teaspoon vanilla extract 2 tablespoons nonpareils Method: Cream togethe...

Watership Down Kitchen

Search This Blog