This is week five in our series of 12 Cookies of Christmas as my girls and I bake our way through my Mom’s 1959 Betty Crocker Cookbook. This week’s selection was actually called “Mexican Wedding Cakes” in our house when I grew up. My Mom baked them every year for Christmas. As a girl, I would sit at our kitchen table, roll these little cakes in powdered sugar ,and eat them while they were still warm from the oven. I LOVED these little cookies with a big glass of milk. The smell, texture, and taste of these little cakes brought me back to my mother’s kitchen with its orange, yellow, and avocado plaid wallpaper and our colonial revival kitchenette set. Here’s the recipe…
Russian Tea Cakes
Mix together thoroughly: 1 cup soft butter, 1/2 cup sifted confectioners’ sugar, 1 tsp. vanilla
Sift together and stir in: 2 1/4 cups sifted GOLD MEDAL Flour, 1/4 tsp. salt
Mix in: 3/4 cup finely chopped nuts
Chill dough. Roll into 1″ balls. Place 2 1/2″ apart on ungreased baking sheet. Bake until set, not brown. While still warm, roll in confectioners’ sugar. Cool. Roll in sugar again.
Please note: The recipe called for a 400 degree F oven for 10 to 12 minutes, however I found the temperature too hot and the cookies were browning on the bottom. I recommend baking at 385 degree F oven for 8 to 1o minutes.
So far here are the ranking with our taste testers ages 3 to 10:
First Place: Chocolate Chip Bars
Second Place: Russian Tea Cakes
Third Place: Pumpkin Cut-Outs
Fourth Place: Gingerbread Men
Fifth Place: Scotch Shortbreads, but a favorite with the over 10 crowd. Great with coffee!
Please hop over and visit my friend, Bridget, who is having fun with her children creating the 12 Crafts of Christmas. This week they are creating Freezer Pencil Stencils. You got to check this out, it is like something you would buy at a fancy childrens’ boutique.