Russian Teacake Cookies a.k.a. Sandies
adapted from Betty Crocker’s Cooky Book
Makes about 36.
1 cup unsalted butter, room temperature
1/2 cup sifted confectioner’s sugar
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup finely chopped toasted almonds
Additional confectioner’s sugar for rolling
Mix butter and sugar in bowl of electric mixer until lightened in color and fluffy, 3 minutes. Mix in vanilla. Stir flour and salt together in a medium bowl. Add flour to butter and mix to combine. Stir in nuts. Chill dough at least 1 hour.
Preheat oven to 400 F. (200 C.) Roll dough in 1 inch balls. Place on parchment lined baking sheets. Bake until firm, but not brown, 10-12 minutes. Remove from oven and cool slightly. Roll in additional confectioner’s sugar. Place on tray and cool completely. Roll in sugar again.
In our area of Minnesota, Betty Crocker country, we use pecans for Russian Tea Cakes, also known as Mexican Wedding Cakes.
Is the ‘adaption’ your use of almonds?
In my ‘mind’s taster’ the almonds are an intriguing addition. Might need to try those.
Thanks,
Cait
We also made the cookies with pecans when I was growing up. I add the almonds, because I love the taste of toasted almonds – especially around Christmas!