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) | |
| 2¼ | 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)