Russian Tea Cakes

Last updated: Friday December 21, 2012

Mix together thoroughly:

2          -           sticks               soft butter

-           1/2       cup                  powdered sugar

1          -           teaspoon          vanilla

sift together and stir in:

2          1/4       cup                  flour

 -          1/4       teaspoon          salt

mix in:

  -         3/4       cup                  roasted hazelnuts (dehulled)

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Instructions for roasting and dehulling hazelnuts:

  1. Spread shelled hazelnuts in a single layer on a baking tray and roast at 275 F (130 C), stirring occasionally, for about 15 minutes until the skins begin to break.
  2. Roll in a clean tea towel, let rest for 10 minutes, and then gently rub back and forth to remove skins. Some bits of the skin may remain.
  3. Bring hazelnuts to room temperature before using.
  4. Chop finely

 

Instructions for assembling cookies:

  1. Chill dough.
  2. Roll into 1” balls.
  3. Place 2.5” apart on ungreased baking sheet.
  4. Bake at 375°until set, but not brown (10-12 minutes).
  5. While still warm, roll in confectioner’s sugar.
  6. Cool.
  7. Roll in sugar again.

Temperature:  375°          
Time:              10-12 Minutes
Yield:             48 cookies (1.5”)
Charles and Judy Black