Have a wonderful Christmas Day with family and friends!
Enjoy the YouTube video I created of the
Maplewood Dickens Village,
set to the music, A Christmas Carol.
Earlier in December, I made Honey Cream Caramels topped with Pecans and Sea Salt for folks at work.
Didn’t have time to bake cookies for my family for Christmas Eve. I really need to start prepping cookie dough and freezing it. It would make my life easier.
My niece Erika and boyfriend Billy showed up on Christmas Eve with Russian Tea Cakes.
I was so happy to see something baked!
The cookies were fabulous!
These cookies melt in your mouth…oh SO GOOD! A recipe keeper.
The change Erika and Billy made to the recipe was an increase in vanilla extract.
Russian Tea Cakes
Recipe courtesy Emeril Lagasse, 2004
Adapted by my niece Erika and boyfriend Billy
Prep Time: 20 min
Inactive Prep Time: 30 min
Cook Time: 20 min
Level: Easy: 4 dozen cookies
1 cup butter, at room temperature
2 teaspoons vanilla extract (Erika added more)
1/2 cup sifted confectioners’ sugar, plus more for rolling cookies
2 cups flour
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts
- Preheat the oven to 325 degrees Fahrenheit.
- Cream butter in a large mixing bowl.
- Add the vanilla.
- Gradually add the 1/2 cup confectioners’ sugar, beating until light and fluffy.
- Sift the flour, measure, then sift again with the salt.
- Add gradually to the butter mixture.
- Add the pecans and mix well.
- Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
- Flatten slightly using the bottom of a glass.
- Bake for 20 minutes, or until edges are very lightly browned.
- Remove the cookies from the baking sheets.
- Roll in powdered sugar while still hot.
- Cool on wire racks and roll cookies again in powdered sugar before serving.
- When completely cooled, cookies can be stored in airtight containers for up to one week.
Baking is my Zen
Photography by Carmen Ortiz.
All rights reserved. Please do not use without permission.