RUSSIAN TEA CAKES (NO NUTS)
These are bite-size shortbread-type cookies that are so simple and so popular. They're frequently the first cookie people will eat from my Christmas cookie tray. My mom made these every year for Christmas. She'd roll the dough into balls and we got to dunk the tops in green or red sugar crystals. Now I get to continue the tradition with my sons. My sister makes these for other holidays as well and changes the sugar color accordingly. The recipe is my mom's variation on the recipe from the old Betty Crocker "Cooky Book."
Provided by ShaGun
Categories Drop Cookies
Time 20m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Mix butter, sugar, and vanilla or almond extract throughly. Mix in flour and salt.
- Roll dough into 1-inch balls and dip the tops in the colored sugar crystals. Place on greased baking sheet. (Cookies don't spread.) Bake 10 minutes or until set but not brown. Cool.
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Ruth Shiluwe
[email protected]These cookies are a bit time-consuming to make, but they're worth it.
Alyssa carter
[email protected]I love the chewy texture of these cookies.
Savy Driver
[email protected]These cookies are a great way to use up leftover egg whites.
Frhan Ali
[email protected]I highly recommend this recipe to anyone who loves cookies.
Gulraiz Rajput
[email protected]These cookies are perfect for any occasion.
Shane Leifheit
[email protected]I love the simplicity of this recipe.
Yamaha Snowmobile
[email protected]These are my favorite cookies! I make them every year for Christmas.
Qamar cabdiasis Qamar
[email protected]I've made these cookies several times and they always turn out perfect.
Amy Rivera
[email protected]These cookies are delicious! I love the nutty flavor.
Sean Frazier
[email protected]I made these cookies for a party and they were a huge success! Everyone loved them.
Friday Ekeke
[email protected]These were a big hit with my family! They're so easy to make and they taste amazing. I will definitely be making these again.