Friday, December 21, 2012

Russian Tea Cakes

Like most of you, I started making holiday cookies this week.  Russian Tea Cakes are some of my favorite cookies, and this was my first time making them.  They couldn't be easier, and taste SO good!  It was hard to resist eating all of them at once.  Enjoy!
1/2 cup slivered almonds
1 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
2 1/2 cups all-purpose flour
1/4 teaspoon salt
parchment paper
1/2 cup powdered sugar

Preheat oven to 350 degrees.  Bake almonds in a single layer in a shallow pan for 6 minutes or until toasted and fragrant, stirring halfway through.  Cool completely (about 20 minutes).  Reduce oven temperature to 325 degrees.

Process almonds in a food processor 30 seconds, or until finely ground.

Beat butter at medium speed with an electric mixer until creamy.  Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly)

Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.

Shape dough into 3/4" balls, and place 2 inches apart on parchment paper-lined baking sheets.  Bake at 325 degrees for 12-15 minutes or until edges are lightly browned.  Cool on baking sheets 2 minutes.  Transfer to wire racks and cool 10 minutes.  Roll cookies in 1/2 cup powdered sugar.