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
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all-purpose flour
¼ teaspoon salt
Kraft Caramel Candies, unwrapped and cut in half
Powdered sugar
Instructions:
Heat oven to 400ºF.
Mix butter, ½ 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.
My Momma makes something similar called "Sand Tarts" with pecans and she makes them crescent shaped. They have never been my favorite cookie of hers but with the addition of caramel, that may turn me around to that way of thinking. Thanks for sharing!
Caramel makes everything better...
Those sound so good. I wonder what would happen if you put chocolate in the middle. Or peppermint (with a little peppermint extra). Or white chocolate. Oh, you've inspired me!
GO, DEBI! Me likey your way of thinking!
Those looks yummy! I pinned them.
Thanks! Hope you like them.
These look delish! I've pinned the recipe for future use 🙂
Thanks for the pin...enjoy!
Gorgeous cookies! I pinned 'em 🙂
Thank you!
Oh. My. Goodness. Oh. My. Freaking. Nervanadelicious. Oh. My. NirFREAKINvana - you are right. I love these little cookies but the addition of caramel is genius! Reminds me, when reading this, of these little dulce de leche cookies I used to buy at a Cuban bakery in Los Angeles. Thank you so much for sharing this! Stopping in today from Lisa's Grand Social
Caramel, how we love thee! Lol! Happy baking!
It seems though, that the nuts have been omitted from the ingredients list in recipe. Don't you use pecans?
You can def use nuts, but with the addition of caramel, I omitted them.
Yay! An already-favorite made even more amazing with CARAMEL! I think you have just single-handedly thawed the Cold War (does anyone even remember that, lol??).
Visiting from the Grand Social!
Love, Joy
I remember (dating myself): TEAR DOWN THAT WALL...and replace it with delicious caramel!
omg they look great!
How could they not be, with that caramel center?! Yum.
OMG caramel. I do believe I will bookmark this recipe. I make a butter nut cookie similar to these at Xmas so this kind of cookie is one of my favorites. And ...hmm...well I have caramel sundae syrup in my cupboard and I have caramel apple dip in my fridge, so you get the picture 🙂
~yum~ I see we think alike! We could be dangerous if we baked together!