Russian tea cake cookies filled with pecans and coated with powdered sugar will melt in your mouth!
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2 cups all-purpose flour
2 cups finely chopped pecans or walnuts
1/4 cup sugar
1 cup Land O Lakes® Butter softened
1 teaspoon vanilla
Heat oven to 325°F.
Combine all ingredients except powdered sugar in bowl. Beat at low speed, scraping bowl occasionally, until well mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 18-25 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.
Explore reviews fromour online community
All of the Land of Lakes recipes that I have used; are excellent. As usual the cookies were fantastic. I baked these Cookie's for 20 minutes.
I did make them with maple instead of vanilla (I have a friend with an allergy to nuts). The smell, taste and texture was a hit.
This recipe was closest to what my mother used to make. I just had to add twice the vanilla, (make sure to use alcohol free from Trader Joe's!), 2T of organic heavy whipping cream, pinch sea salt. By patting down the balls with your fingers, you leave grooves to catch the extra powdered sugar. (Let cookies sit out 2 minutes before gently twisting in powdered sugar and patting a good load on the top of each!) I also roasted fresh pecans in a pan before chopping up and putting into the cookies.
Bake up a new holiday tradition for your family. From rugelach to pepparkakor, and buttercreams to pizzelles, there’s something sweet for every cookie platter.