Russian Butter Cookies for Christmas
"Bite-sized balls that Melt In Your Mouth - fabulous! These, the chocolate meringues, the lemon-cheese spritz cookies and Kathie Lee Gifford's pecan tarts are truly the only Christmas cookies you need to bake - to have the Very BEST..."
photo by Elzanne
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
4 dozen
- Serves:
- 10
ingredients
- 1 cup butter, softened
- 1⁄2 cup confectioners' sugar
- 2 1⁄4 cups sifted flour
- 1 teaspoon salt
- 3⁄4 cup chopped walnuts or 3/4 cup pecans
- 1 teaspoon vanilla
- 1⁄2 cup confectioners' sugar, to coat
directions
- Preheat oven to 400°F.
- Beat well the butter and sugar together.
- Blend in the remaining ingredients.
- Chill for several hours or overnight.
- Shape/roll into 1 inch balls.
- Bake at 400°F for 10-12 minutes.
- Roll AT ONCE, while warm, in 1/2 cup confectioner's sugar.
- Cool and then roll AGAIN in confectioner's sugar.
- These are so simple and yet so special.
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Reviews
-
These are truly delectable and so easy to make. My kids had a ball helping out!!I used hazelnuts as my family love them. When checking if they are ready, I recommend breaking one open. If there is no butter line then they are done. I live in the cosmopolitan city of Cairo in Egypt, my Russian colleague loved them, and when I added a quarter teaspoon of mixed spice, my family gave this recipe wows!! Thanks for sharing Carrie!.... I'll be giving the pecan tarts and the chocolate meringues a try this weekend! -
It doesn't get any better than these. They taste like shortbread and are buttery, sinful goodness. -
These cookies are truly awesome. I had a little problem with the amounts of butter and sugar, so I added another 1/2 cup butter and 1/4 cup sugar and everything was fine!! I can promise you, they don't last long on a plate at a party.
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I really liked these cookies! they were fast to mix up. I didn't put in as much salt but it still tasted a little bit salty so I added about 1/4 teaspoon of cinnamon. It really made it taste better!
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
