Tuesday, April 3, 2012

Russian Tea Cakes

This particular cookie happens to be one of my absolute favorites. And the great news? There's absolutely no chocolate! My sister, Jessa Bri, is allergic to eggs (how we got so many allergies in one family I don't know, so don't ask), and she's the one who is always experimenting in the kitchen to find recipes that everyone can eat. Her blog, Who Needs Eggs, is a great place to go when you have allergies in the house!

But what are russian tea cakes like? Small, sugary, and prone to leave a dusting of powdered sweetness on your fingertips, they're everything you'd want in a dessert lacking in the world's favorite sweet. When you first bite into them, oh! I don't think I can give the joy a description!

Russian Tea Cakes
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon almond extract (or vanilla)
2 1/4 cups flour
1/4 teaspoon salt
Powdered sugar

Preheat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

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