’tis tea time

A cookie by any other name would taste as sweet—or something like that, right? These cookies have so many names and boy did I hear them all when I had them at work and then requested the recipe, made them myself, and dragged them 5 hours and through 1 time zone for a very merry family Christmas celebration. Tea time or wedding time, whatever you choose, these cookies are good. I’ve seen a similar variation in a cashew nouget, which I hope to try very soon. This is a favorite cookie of mine, crumbly and nutty and delicious. Messy in the way only a cookie covered in powdered sugar can be. But don’t worry, the cookies themselves aren’t very sweet so the flavor comes together in a wonderful balance. Possibly a new addition to your Christmas cookie list? Thanks to Peggy for the recipe.

russian tea cookies
from Peggy : )

½ cup butter
½ cup shortening (crisco)
cups flour
¼ tsp salt
1 tsp vanilla
3/4 cup chopped pecans (or walnuts)
 ½ cup powdered sugar
  • Preheat oven to 400º
  • Cream shortening and butter together until smooth. Add vanilla.
  • Add the sugar, flour, and salt. Beat until just combined. Mix in chopped nuts.
  • Using a cookie scoop, form balls of dough about 1-2 tablespoons large.
  • Place balls on cookie sheets, no need to worry about spacing them out far because they don’t spread. Bake for 15-17 minutes.
  • Remove from the oven and allow to cool some before moving to a cooling rack. Roll in powdered sugar to coat. (note: if you don’t allow them to cool a little, they will literally crumble as soon as you try to pick one up—not that I would know….lol)

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