Christian Chefs International
Russian Tea Cookies
These have been a family favorite since I can remember. I know I helped my mother make them in the 1940s. My girls loved to help me roll these little balls and now my Grandchildren enjoy helping make this Holiday favorite. These cookies travel well. In fact, a big batch went to Korea to my daughter in the Army over there last Christmas.

Yield: about 8 dozen

1 LB (454g) butter (or Imperial Margarine), softened
1 cup (237ml) powdered sugar
1 tbsp (15ml) vanilla
2 1/4 cups (530ml) all-purpose flour (or whole wheat)
1/4 tsp (1.2ml) salt
2 cups (473ml) finely chopped walnuts (pecans can be used)
Powdered sugar

Heat oven to 400' (205'C).
Mix butter, 1 cup (237 ml) powdered sugar and the vanilla. Stir in flour, salt and nuts. Shape dough into 1-inch (2.5cm) balls. Place on ungreased cookie sheet. Bake until set but not brown, 8-9 minutes. Roll in powdered sugar while warm; cool. Roll in powdered sugar again.

Ambrosia Balls: Substitute 2 cups (473ml) cookie coconut and 2 tbsp (30ml) grated orange peel for the nuts.

Submitted by Diane Boone

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