Russian Teacakes

Russian Teacakes

Ingredients:

• 1 cup butter or margarine, softened

• 1/2 cup confectioner's sugar + more for rolling cookies in

• 1 tsp vanilla

• 2 1/4 cups all purpose flour

• 3/4 cup finely chopped walnuts

• 1/4 tsp salt

1. Heat oven to 400℉ (375℉ convection). Line 2 cookie sheets with parchment.

2. Using a stand mixer or by hand, mix butter/margarine, 1/2 cup confectioner's sugar and vanilla.

3. Stir in flour, nuts and salt until dough holds together.

4. Shape into 1-inch balls.

5. Place 1 inch apart on cookie sheets and bake for 10 to 12 minutes, until set, but not brown.

6. Roll in confectioner's sugar while still warm. Cool, and then roll again in confectioner's sugar.

Yields: 4 dozen (48 cookies)

Notes&Tips:

• These Russian Teacakes are actually a cookie. They are known by several names besides Russian Teacakes: Mexican Wedding Cookies, Snowball Cookies, Butterballs, Italian Wedding Cookies, Greek Wedding Cookies. No one knows where these cookies originated, but all can agreed that they are delicious and fun to make.

• At various times, I have made these with almonds, pecans, and walnuts and even without nuts. They are easy to make and delicious to pop into your mouth.

• Russian Teacakes freezes well too. Since this batch makes 48 cookies, I have always frozen some for later use. To freeze, layer the baked cookies on wax paper, place in a freezer container or Ziploc freezer bag.

• Generally Russian Teacakes are made around the winter holidays. But you can make them anytime of the year.