Russian Tea Cookies are perfect at any time of year but especially around Thanksgiving! Aside from all the work Thanksgiving brings, (and from eating and drinking ourselves into a food coma), folks take a moment to step back and give thanks for the many blessing in our lives.
If you are doing your cooking at home and aren’t lucky enough to be invited to enjoy Thanksgiving at a friend’s or family’s house, then you know the workload is indeed a heavy one.
Even though my Thanksgivings are not uniquely large, prepping, cooking, and clean-up is still hard work! That’s why I love these Russian Tea Cookies! They are so easy to make and taste amazing! Come and see why Thanksgiving and Russian Tea Cookies go together perfectly!
Generally, there are about 6 of us…depending on what the universe has in store for me that year. When my children were young, my Thanksgivings were much larger, but people move, and kids grow-up and adult circumstances change. So how do the Russian Tea Cookies fit into Thanksgiving?
My hubby loves them! Everyone loves them! As part of a tradition my mother started when we were young, we make them every year for Thanksgiving and Christmas. They are a very festive cookie and perfect for the holiday season.
Some recipes call for pecans, some for the walnut – I always use walnuts due to popular demand. I tweak the original recipe a tad, but essentially, it’s the same. I hope you get to make them. I promise they will be a huge hit. Oh, and the best part – they are so easy to make!
Here’s the recipe!
1 cup butter, at room temperature
2 teaspoons vanilla extract
1/2 cup sifted confectioners sugar, plus more for rolling cookies
2 cups flour
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts
Preheat the oven to 325 degrees F.
- Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners’ sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
- Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
- Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
Here are some pictures of the process. Enjoy!
I love using my Magic Bullet for chopping and just about anything!
As you can see the chopped up walnuts in the dough! They are every so yummy! Also, be sure to line your cookie sheets with parchment paper. You will need enough for two cookies sheets.
Russian Tea Cookies perfectly done!
All ready and pretty for your holiday guests!
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