Russian Tea Cakes
Servings: 24-36
8 ounces (2 sticks) unsalted butter
1/2 cup confectioners' sugar plus extra for rolling
2 cups all-purpose flour
2 cups shelled, chopped nuts (suggested: 1/2 cup each
of pecans,
walnuts, almonds, and hazelnuts)
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons ground cardamom
Preheat the oven to 350 degrees. Line two cookie
sheets with parchment paper.
Beat butter and confectioners' sugar in the bowl of a
mixer fitted with the paddle attachment at medium
speed until it's smooth. Add the flour, nuts, vanilla
extract, salt, and cardamom and continue mixing until
a smooth paste forms. (The dough will keep in the
refrigerator for 2 weeks.)
Form dough into 3/4-inch balls and place on cookie
sheets. Bake for 6 minutes or until edges brown.
While the cookies are still hot from the oven, roll
them in a dish of confectioners' sugar. Cool on a
rack. Wrap well with plastic, and place in an airtight
container.
Recipes
http://www.lilaguide.com/Groups/recipes
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