Secret Kiss Cookiesrussian Tea Cakes With A Twist Recipes

MOM'S RUSSIAN TEA CAKES RECIPE

Steps:

• Preheat oven to 375°. Line two cookie sheets with parchment paper.
• Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
• Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
• Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated.
• Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)
• You can freeze these cookies or make them up to 4 days ahead of serving.

PEPPERMINT TEA CAKES

Steps:

• Heat oven to 400°F.
• In bowl of a food processor, place peppermint candies; cover and process until very finely crushed. In large bowl mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in 1/4 cup crushed candies. Press firmly to shape dough into 56 (1 inch) balls. Place 1 inch apart on ungreased cookie sheet.
• Bake 5 to 7 minutes or until set but not brown. Cool 2 minutes on cookie sheet. Remove to cooling rack. In small bowl place powdered sugar. In another small bowl, place remaining crushed candies. Roll each warm cookie in powdered sugar, then crushed candies. Place on cooling rack. Cool completely; at least 20 minutes. Store in airtight container at room temperature.

SECRET KISS COOKIES/RUSSIAN TEA CAKES WITH A TWIST

Steps:

• 1. Beat butter, granulated sugar and vanilla in large bowl until fluffy.
• 2. Add flour and walnuts and beat on low speed of mixer until well blended.
• 3. Cover and refrigerate 1 to 2 hours or until dough is firm enough to handle.
• 4. Heat oven to 375°F.
• 5. Shape about 1 tablespoon of dough around each hersheys kiss and roll to make ball. (Make sure chocolate is completely covered) Put cookies on ungreased cookie sheet.
• 6. Bake 10 to 12 minutes or until cookies are set but not brown.
• 7. Cool slightly. While cookies are still slightly warm, roll them in powdered sugar. Cool completely. (I roll mine again after cooled)
• 8. If you prefer you can mix together cocoa and powdered sugar and roll them in that.

EASY RUSSIAN TEA CAKES

Steps:

• 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.

RUSSIAN TEA CAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.