With Christmas lurking, it’s time to start thinking about introducing something new along with your something traditional.
In our house, Russian Teacakes are a longtime fav. Yet…they aren’t my favorite. I like ’em, I’ll eat ’em, but they’re a little ho-hum, which got me to thinking how I might make them better.
DON’T MESS WITH PERFECTION, MOMMA!
Oops, too late!
Wait. You don’t know what a Russian Teacake is? It’s very much like a Mexican Wedding Cookie. A light delicious ball of cookie, rolled in confectioner’s sugar. So. Good.
These are so sought after, I have to make multiple batches to keep the hoarding to a minimum.
How to take them from ho-hum to OH, YUM! was my challenge. I think I figured it out:
Seriously, isn’t everything better with caramel?!
I unwrapped a Kraft caramel, cut it in half, molded the cookie dough around it, then baked as usual.
I wouldn’t blame you if you added this cookie to your holiday plate, too. Just prepare for the run on ’em.
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- Kraft Caramel Candies, unwrapped and cut in half
- Powdered sugar
- Heat oven to 400ºF.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough around caramel piece and into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Recipe adapted from Betty Crocker