One word: BUH-duh.
What else do you think makes cookies taste so good? These tried-and-true favorites have been a Christmas staple in my family for decades. I don’t cut out cookies, remember? So these chill-and-roll treats are a good choice when the season calls for some emergency baking. (Like, perhaps, at 10:00 p.m. on the Monday before the last day to ship packages in time for Christmas. Just hypothetically.) They are flaky like shortbread and have some crunch from the almonds. Keep them fresh in an air-tight tin or put them in the freezer (if you can keep from eating them all).
Russian Tea Cookies
- makes 3-4 dozen –
1 c. butter at room temperature
½ c. powdered sugar
2 ¼ c. flour
½ t salt
1 t vanilla
¾ c. chopped sliced almonds
Preheat oven to 300 F.
Cream butter and sugar until fluffy. Sift together flour and salt and add to the butter mixture. Add vanilla and then almonds. Mix well. Chill dough at least a few hours. Roll into 2” logs and bake for 30 minutes or until just barely brown on the bottom. Cool on a rack. Roll in powdered sugar.
These are very delicious. I’m not a cookie person (more savory) but ate at least 3 back to back!