Russian Tea Cakes | Mexican Tea Cakes

Russian Tea Cakes | Mexican Tea Cakes

Servings: 4 dozen Prep: 30 minutes Cook Time: 10-12 minutes

  • 1 cup soft butter
  • 1/2 cup sifted confectioner's sugar
  • 2 tsp. pure Cook's Choice Vanilla Extract or Cook's Organic Pure Bourbon Vanilla Extract
  • For the orange/almond variation, add 1/2 tsp. Cook's Pure Almond Extract and 1 tablespoon grated orange zest, or 1 tsp. Cook's Pure Orange Extract Mix together thoroughly (the freestanding Kitchen Aid mixer does this in a snap)
  • 2-1/4 cups sifted flour
  • 1/4 tsp. salt

Sift & stir flour and salt together.

Mix in 3/4 cup finely chopped almonds, walnuts or pecans

Chill dough 30 minutes or so. Roll into one-inch balls and place 2-1/2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until set but not brown in a 400 degree oven.

While warm, roll in confectioner's sugar. Let cool. Roll again in confectioner's sugar. (Kids love to make these)