Russian Teacakes

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The first time I went to Greece, I brought home Greek almond and butter cookies, Kourabiedes, which are encased in powdered sugar; they are absolutely delicious! Soon thereafter, Melody introduced me to Russian Teacakes, a very close cousin, if not sibling of the Kourabiedes; since then Russian Teacakes have been a part of our Christmas tradition.

This year, as I began packing tins of cookies, I decided to sprinkle a few Jordan almonds around the cookies; though not exactly Christmas colors, a perfect accompaniment to a cookie you will have trouble sharing – by all means make a batch for home!

Below is not Melody’s recipe, which I do not have, but rather Betty Crocker’s, which is tried and true.



1 cup Butter

½ cup Powdered Sugar

1 teaspoon Vanilla Extract

¼ teaspoon Salt

2 ¼ cups all-purpose Flour

¾ cup of finely chopped Nuts – walnuts or pecans work best

Powdered Sugar – to roll cookies in



Preheat oven to 400 degrees. In the food processor, chop nuts, until they are like cookie crumbs. If you do not have a food processor, place the nuts in a plastic bag, cradle them between to dish towels, and pound with a hammer, the way I saw Melody do it, the first time.

Combine butter, powdered sugar and vanilla, stir in flour, nuts and salt. Using a very small cookie scoop, make little balls, about 1 inch in diameter – you can also shape them by hand.  Place them on an un-greased cookie sheet, and bake for 10-12 minutes, until they are set, but not brown.  Remove the cookies from the oven, and on to a plate with powdered sugar, roll the hot cookie in the sugar, and set to cool.  Once the cookies have cooled completely, roll in sugar again.  Russian teacakes are also known as Mexican wedding cakes.

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