Today I realized that my blog should be called Diaries of a Cookieholic. I make cookies almost every week! I guess you could say that I'm a cookie connoisseur.
On Sunday I made a cookie that is a childhood favorite. I call them Russian Tea Cakes, but they are also known as Mexican Wedding Cookies. The recipe is straight out of the Betty Crocker Cookbook (a must-have). This is also an egg-less recipe, for those of you who may have an egg allergy. I could eat a million of these little babies. Here's the recipe:
Russian Tea Cakes
1 cup butter
1/2 cup powdered sugar
1 tsp. vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (I like Walnuts)
1/4 tsp. salt
Heat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1 inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes (I do 10) or until set but not brown. Immediately remove from cookie sheet to wire rack; cool 5 minutes. Roll warm cookies in powdered sugar; cool on wire rack 5 minutes. Roll in powdered sugar again. Makes about 40 cookies.