Russian Tea Cakes
My mom made a mean Russian Tea Cake. So did her mom. So, I am in no position to let the tradition stop with me. Here is Cornelia Wingard’s (known to many as Aunt Connie and to the precious few as Ninnie and even fewer as Mom) recipe. And word has it, it’s a favorite of Santa’s….has been for generations.
1 3/4 Cup All Purpose Flour
1 Cup Butter Softened
1 Cup Pecans, Finely Choped
1/2 Cup Confectioners’ Sugar (Plus More For Dusting)
1 Teaspoon Vanilla
Preheat oven to 275 degrees
Cream the butter and sugar together until smooth
Gradually add the flour
Mix in the pecans
With floured hands (or chill for a few minutes), take about 1 tablespoon of dough and shape into a ball, re-flour hands as necessary
Place on ungreased backing pan and bake about 40 minutes or until just starting to turn golden. They should remain a light color.
Remove from oven and let cool 5 minutes
If you have kids, let them roll them in bowls of confectioners’ sugar and like their fingers between rolls as is tradition. If you’re in an adult household, dust with sugar using a sifter.
Let cool completely. Makes about 30 cookies.