Kitsnacks: Russian Tea Cakes

RUSSIAN TEA CAKES
(traditional Kenai Russian ladies’ recipe)
1 c softened (not melted) butter
1/2 c sifted powdered sugar
1 tsp vanilla
2 1/2 c flour
1/4 tsp salt
3/4 c finely chopped walnuts

Allow the butter to soften to room temperature–do not melt. Sift the powdered sugar & measure. Stir them together using a spoon–do not use a mixer. Stir in the vanilla.

Sift and measure the flour, then re-sift with the salt. Stir in the chopped walnuts. Stir the flour mix into the butter mix.

The resulting dough will be very (very) crumbly. Chill the dough, then roll into 1″ balls. (Don’t make them larger–they won’t cook all the way through, and they’ll fall apart in the arduous journey from the plate to your mouth.) Bake on an ungreased cookie sheet at 375° for 10-12 minutes, until set but not brown.

While the cookies are still warm, roll them in powdered sugar, then allow to cool completely and roll in powdered sugar again.

Makes 36 totally delicious cookies.

Happy Christmas!