My grandmother, Madeline, made cookies every Christmas. She baked for days and gave family and friends each a tin of assorted cookies. I loved her chocolate-chip cookies, but I especially loved her Russian Tea Cakes. This simple buttery cookie is a holiday winner.
Madeline’s Russian Tea Cakes
From the kitchen of Priya Hutner
1 C butter, softened
½ C powdered confectioner’s sugar (set aside 2 T for rolling cookies in)
1 t vanilla extract
2 C flour
¼ t salt
1 C walnuts, chopped
Preheat oven to 350 degrees F.
In a large bowl, mix butter, sugar and vanilla. In a separate bowl, mix flour, salt and walnuts and add to butter mixture.
If you have time, chill for 30 minutes; if not, roll mixture into balls and place on ungreased baking sheet. I use parchment paper or silicone mats.
Bake for 10 minutes or until golden brown. Cool and roll in powdered sugar. Store in an airtight container.
