Russian Teacakes Done Right

Cakes, cheesecake, cookies, pies, bars…you name it, I bake it!

So much yurm!

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:

CARAMEL!

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.

NirFREAKINvana.

I wouldn’t blame you if you added this cookie to your holiday plate, too.

Just prepare for the run on ’em.

Russian Teacakes

Ingredients:

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

Instructions:

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.

Notes:

Recipe adapted from Betty Crocker

You can’t go wrong with these cookies.

Happy Baking, mah babies.