Sunday, September 7, 2008

Russian Teacakes

1 c. butter, softened
1/2 c. powdered sugar
1 tsp. vanilla
2 & 1/4 c. unbleached flour
3/4 c. toasted hazelnuts, ground

powdered sugar

Cream butter in large mixing bowl until light. Gradually add 1/2 c. powdered sugar and beat until fluffy. Add vanilla; mix well. Mix flour into butter mixture in three batches. Stir in hazelnuts.

Form into ball; wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 12 hours.

Preheat oven to 400.

Form dough into 1 inch balls and place on ungreased cookie sheet, spaced 1 inch apart. Bake until just firm to the touch, 10 - 12 minutes; edges should just be beginning to turn light brown. Do not over bake. Transfer to rack to cool slightly. Roll cookies in powdered sugar until completely covered. Cool completely. Roll in powdered sugar again.

Store in airtight container. These do not need to be refrigerated, but they taste fabulous if they are!

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