Russian Teacakes With a Delicious Twist

Are you like me and already thinking about what kind of cookies you’re going to bake for Christmas?  YOU ARE?!  This is why we’re friends!

While I like to shake up my cookie rotation every year, there are a few traditional classics that get made no matter what.  Russian Teacakes are one of those classics.

They are a tiny ball of light and crumbly cookie, rolled twice in confectioner’s sugar.  Many cookie connoisseurs think they are perfection, as is.  Me, not so much.  I can take them or leave them.  Most of my family can’t understand my ambivalence over these sought after gems, so to join the family fun, to find a way around my Russian Teacake meh-ness, I decided to experiment.

I looked around my kitchen for an ingredient that would make these badboys POP! with flavor. When I got to the cabinet that had a full bag of caramels, I knew I’d hit upon a solution.

Looky:

Russian Teacakes

Oh, my.

Those who beg for this cookie at Christmastime, were dubious at first, (DON’T MESS WITH PERFECTION, MOMMA!) then, upon first bite, fell in love with the addition of a caramel center.

CARAMEL!

Seriously, isn’t everything better with caramel?!

I simply unwrapped a Kraft caramel, cut it in half, molded the cookie dough around it, then baked as usual.

NirFREAKINvana.

Russian Teacakes With a Delicious Twist

Ingredients

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 1/2 cup finely chopped pecans (optional)
  • 1/4 teaspoon salt
  • Kraft Caramel Candies, unwrapped and cut in half
  • Powdered sugar

Instructions

  1. Heat oven to 400ºF.
  2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts (if using) and salt until dough holds together.
  3. Shape dough around caramel piece and into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Notes

Recipe adapted from Betty Crocker

http://ohmrstucker.com/russian-teacakes-with-a-delicious-twist/

I wouldn’t blame you if you added this cookie to your holiday plate, too.  Just prepare for the run on ‘em.

You’re probably going to have to make two double batches.  #trust

Happy Baking, Y’all!

 

 

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Comments

  1. My family is Russian but I don’t think I’ve had these before. They sound very good 🙂

  2. These are my husbands favorite and I only make them at Christmas. I have a friend that puts a maraschino cherry in the center before baking. Those are good But caramel is always better! I will have to give it a try.

  3. These look DANG delicious!! Gonna have to add these to the baking list 😀

  4. As Wendy’s Clara Peller would have aptly exclaimed, “Where are the nuts!”

    Instruction step 2 reads:
    Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, NUTS and salt until dough holds together.

    But there aren’t any nuts in the ingredient list. Was this a typo?

    • Ha! How did I miss that?! I’ll tell you that since we don’t do the nuts, but I know lots of folks like them, I probably skipped right over it as I wrote out the ingredients. Totally a typo. I’ll go fix the recipe….thank you!

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