russian tea cookies:messy, but delicious

Last week, someone offered me these cookies ( which I accepted with alacrity), which they identified as Russian Tea Cookies. While I had never heard a name attached to them, I certainly remembered the cookies! As a child, I was a wee bit pudgy, and had a passion for sweets. I remember these cookies not only for their delicious melt- in -your- mouth taste, but the shower of confectioner's sugar down the front of your sweater. The messy child grew into the messy adult, and since I never remember to wear an apron, spills down the front are part of my wardrobe image. Nevermind; these are wonderful, tasty snowballs that continue to be popular at Christmas. My recipe comes from an older friend, and I'm grateful to her for finally giving these cookies a name. (Thanks, Anita!)

Russian Tea cookies

To make:

Preheat oven to 375F.

2 ungreased cookie sheets or jellyroll pans

1 cup of unsalted butter, room temperature

1/2 cup confectioner's sugar

1 t. vanilla

2 1/4 cups King Arthur flour

1/4 t. salt

3/4 cup walnuts, finely chopped in food processor

1/2 t. nutmeg ( optional)

More confectioner's sugar, for rolling

~~~~~~~~~~~~~~~~~~~

Cream butter and sugar.

Add vanilla, nutmeg, flour, salt, and nuts.

Mix well and form into dime or quarter sized balls.

Place on baking sheet and bake for 14 minutes.

While still warm, roll in confectioner's sugar.

When cool, using a sieve, shake an avalanche of more sugar on top of cookies.

Enjoy!