Desserts
Easy Russian Tea Cakes
Description
Smooth and nutty and covered in a delicious dusting of sweet powdered sugar, Russian Tea Cakes have been a favorite dessert for generations. This classic melt-in-your mouth cookie is a must-have on every holiday cookie platter, but you don’t have to wait for a special occasion to make it. This super-simple recipe for Easy Russian Tea Cakes comes together even more quickly than the original, so you can make it any day you feel like a treat.
Ingredients:
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 cup butter, melted
- 1 egg
- 3/4 cup finely chopped pecans
- 1 1/2 cups powdered sugar
Directions:
- Heat oven to 350°F.
- In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in pecans. Press firmly to shape dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until set but not brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 5 minutes. In small bowl, place powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, at least 20 minutes.
- Roll cookies again in powdered sugar to coat. Store covered at room temperature.
